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Carrot-ricotta gnocchi with mint pesto and hot honey

Carrot-ricotta gnocchi with mint pesto and hot honey

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"A great comfort food for cold winter days. The gnocchi made of roasted carrots and ricotta chime perfectly with the mint pesto and hot honey."
Difficulty
Medium 👍
Preparation
45 min
Baking
45 min
Resting
0 min

Ingredients

2Servings
400 g
carrots
75 g
ricotta cheese
60 g
mint
75 g
Langnese Acacia Honey
¼ tsp
chili flakes
½
egg
1 tbsp
starch
100 g
flour
50 ml
olive oil
15 g
pine nuts (toasted)
12½ g
Pecorino cheese
1 tsp
lemon juice
salt
pepper
olive oil
flour (for dusting)
ricotta cheese (for serving)
MetricImperial

Utensils

oven, peeler, 1 baking sheet, 1 saucepan (small), 1 food processor, 1 bowl (large), 1 rubber spatula, cutting board, knife, 1 pot (large), 1 slotted spoon

How-To Videos

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how-to-grate-cheese

How to grate cheese

homemade-gnocchi

Homemade gnocchi

how-to-toast-nuts

How to toast nuts

Nutrition per serving

Cal728
Fat34 g
Protein15 g
Carb96 g
  • Step 1/ 7

    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.
    • 400 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

    Meanwhile, add honey and chili flakes to a saucepan and simmer for approx. 5-7 min. over medium-high heat. Set aside until serving.
    • 75 g Langnese Acacia Honey
    • ¼ 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

    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.
    • 75 g ricotta cheese
    • ½ egg
    • 1 tbsp starch
    • 100 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

    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.
    • 60 g mint
    • 50 ml olive oil
    • 15 g pine nuts (toasted)
    • 12½ g Pecorino cheese
    • 1 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.
    • 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

    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.
    • 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.

  • Step 7/ 7

    Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, and hot honey. Enjoy!
    • ricotta cheese (for serving)

    Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, and hot honey. Enjoy!

  • Enjoy your meal!

    Carrot-ricotta gnocchi with mint pesto and hot honey

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