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Add gnocchi; cook until gnocchi floats to the surface. Using a slotted spoon transfer immediately to a large serving bowl. Toss with fresh pesto and serve with more ricotta, fresh mint, and a generous drizzle of spicy Brown the gnocchi before tossing with pesto and serving with ricotta and honey.

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Ingredients requirements - Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:

1. Take 800 g for carrots
2. Give 150 g - ricotta cheese
3. You need 120 g mint
4. Prepare 150 g honey
5. Take 1/2 tsp for chilly flakes
6. Get 1 of egg
7. Take 2 tbsp starch
8. Give 200 g - flour
9. Need 100 ml for olive oil
10. Give 30 g for pine nuts
11. Require 25 g - pecorino cheese
12. Provide 2 tsp - lemon juice
13. Prepare - Salt
14. Require for Pepper
15. You need - Olive oil
16. Give - Flour(for dusting)
17. Make ready - Ricotta cheese (for garnish)

Inspired by Italian traditions unique to Buenos Aires, Frankie is throwing together a ricotta gnocchi made with a mint pesto sauce. With ricotta version, you don't have to mess with the extra time and dishes required to boil and peel potatoes. Instead, just simply Toss gnocchi with a good sauce. Anything from a good tomato sauce, to a cream sauce, fresh basil pesto, brown butter sauce, or whatever sounds good to you!

Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 step by step:

1. Preheat the oven at 180°C. Peel carrots and transfer onto a baking sheet. Drizzle with some olive oil, season with salt and roast for approx 45 min.
2. Meanwhile add honey and chili flakes to a saucepan and simmer for approx 5-7 min. over medium heat. Set aside until serving.
3. Add roasted carrots, ricotta cheese, egg and some salt to a food processor and blend until smooth. Transfer carrot purée into a large bowl, add starch and flour gradually. Allow to cool in the fridge, if desired.
4. In the meantime prepare pesto : add mint, olive oil, pine nuts. Pecorino cheese, add lemon juice to a food processor, season with salt and pepper, and blend until smooth. Set aside until serving.
5. Remove gnocchi dough from the fridge, transfer onto a floured working surface, and knead carefully. Cut dough into 4 equal pieces and roll them into logs. Cut into bite sized pieces and roll into small balls. To create the classic gnocchi roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet or cutting board.
6. Bring a large pot with salted water to a boil. One after another; transfer gnocchi into the boiling water. Once they float, they’ve ready and can bet gently removed using a slotted spoon.
7. Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !

Ricotta gnocchi is the answer to all my whiney pasta prayers. Potato gnocchi itends to be so… heavy. I should probably shut up and start with mint, I know. Put ricotta in a large mixing bowl and season generously with salt and pepper. The mixture should be well seasoned.

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