Step 1/7
- 800 g carrots
- olive oil
- salt
Preheat the oven at 180°C/350°F. Peel carrots and transfer onto a baking sheet. Drizzle with some olive oil, season with salt, and roast for approx. 45 min.
Step 2/7
- 150 g Langnese Acacia Honey
- ½ tsp chili flakes
Meanwhile, add honey and chili flakes to a saucepan and simmer for approx. 5-7 min. over medium-high heat. Set aside until serving.
Step 3/7
- 150 g ricotta cheese
- 1 egg
- 2 tbsp starch
- 200 g flour
- salt
- 1 food processor
- 1 bowl (large)
- 1 rubber spatula
Add roasted carrots, ricotta cheese, egg, and some salt to a food processor and blend until smooth. Transfer carrot puree into a large bowl, add starch and flour gradually. Allow to cool in the fridge, if desired.
Step 4/7
- 120 g mint
- 100 ml olive oil
- 30 g pine nuts (toasted)
- 25 g Pecorino cheese
- 2 tsp lemon juice
- salt
- pepper
In the meantime, prepare the pesto: Add mint, olive oil, pine nuts, Pecorino cheese, and lemon juice to a food processor, season with salt and pepper, and blend until smooth. Set aside until serving.
Step 5/7
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 indentations, roll each gnocchi over the tines of a fork, then transfer onto a floured baking sheet or cutting board.
Step 6/7
- 1 pot (large)
- 1 slotted spoon
Bring a large pot with salted water to a boil. One after another, transfer gnocchi into the boiling water. Once they float, they’re ready, and can bet gently removed using a slotted spoon.
Step 7/7
- ricotta cheese (for serving)
Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, and hot honey. Enjoy!