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Carrot-ricotta gnocchi with mint pesto and hot honey

Based on 15 ratings
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Kristin Bothor

Managing Editor at Kitchen Stories

instagram.com/kristin.bothor

“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 👍
45
min.
Preparation
45
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
800 g carrots
150 g ricotta cheese
120 g mint
150 g Langnese Acacia Honey
½ tsp chili flakes
egg
2 tbsp starch
200 g flour
100 ml olive oil
30 g pine nuts (toasted)
25 g Pecorino cheese
2 tsp lemon juice
salt
pepper
olive oil
flour (for dusting)
ricotta cheese (for serving)
Metric
Imperial

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

Nutrition per serving

Cal
728
Protein
15 g
Fat
34 g
Carb
96 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.
    • 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

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

    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.
    • 150 g ricotta cheese
    • 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

    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.
    • 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.
    • 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!