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

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

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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