Carrot-ricotta gnocchi with mint pesto and hot honey

Step 1/7

• 800 g carrots
• olive oil
• salt

• oven
• peeler
• 1 baking sheet

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

• 1 saucepan (small)

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

• flour (for dusting)

• cutting board
• knife

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

• salt

• 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.