Recipe of Gordon Ramsay Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕

Hey everyone, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕. It is one of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes yummy. They are fine and they look wonderful. Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 is something which I’ve loved my entire life.

To get started with this particular recipe, we have to first prepare a few components. You can cook carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 using 17 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:

1. Take 800 g carrots
2. Prepare 150 g ricotta cheese
3. Prepare 120 g mint
4. Prepare 150 g honey
5. Make ready 1/2 tsp chilly flakes
6. Prepare 1 egg
7. Take 2 tbsp starch
8. Prepare 200 g flour
9. Get 100 ml olive oil
10. Get 30 g pine nuts
11. Make ready 25 g pecorino cheese
12. Prepare 2 tsp lemon juice
13. Make ready Salt
14. Take Pepper
15. Take Olive oil
16. Take Flour(for dusting)
17. Prepare Ricotta cheese (for garnish)

Instructions to make Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕:

1. 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.
2. Meanwhile add honey and chili flakes to a saucepan and simmer for approx 5-7 min. over medium heat. Set aside until serving.
3. 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.
4. 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.
5. 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.
6. 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.
7. Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !

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