Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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 honey.
Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. They’re nice and they look wonderful. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 using 17 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
- Make ready 800 g carrots
- Prepare 150 g ricotta cheese
- Make ready 120 g mint
- Prepare 150 g honey
- Make ready 1/2 tsp chilly flakes
- Prepare 1 egg
- Prepare 2 tbsp starch
- Prepare 200 g flour
- Take 100 ml olive oil
- Make ready 30 g pine nuts
- Get 25 g pecorino cheese
- Prepare 2 tsp lemon juice
- Make ready Salt
- Get Pepper
- Take Olive oil
- Prepare Flour(for dusting)
- Make ready Ricotta cheese (for garnish)
The recipe for this tomato sauce calls for both carrots and tomatoes. In a large bowl toss the fries with cornstarch until the evenly coated. Then add the oil and toss the coat. Add the pepper, paprika, garlic powder and brown sugar and toss evenly.
Steps to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:
- 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.
- Meanwhile add honey and chili flakes to a saucepan and simmer for approx 5-7 min. over medium heat. Set aside until serving.
- 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.
- 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.
- 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.
- 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.
- Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !
Melt butter in a pot and add onions. Deglaze the pan with white wine and the reserved asparagus cooking liquid. A much easier way to make gnocchi than the traditional mashed potato method, ricotta gnocchi is faster and virtually foolproof. Anyone can make ricotta gnocchi, even beginner cooks. Carrot-ricotta gnocchi with mint pesto and hot honey.
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