Easy cooking recipe Carrotricotta gnocchi with mint pesto and hot honey with 17 ingredients and 7 stages of easy cooking, which is delicious perfect.
Without fail recipe ultimate Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 easy, bouncy, practical.
Good Evening every body, at this time you get prepare recipe Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 with 17 ingredients and 7 steps. Next this is how to make it, please observe carefully.
In cooking there are several levels that must be done, starting to prepare ingredients, cooking tools, and also understand how to start from beginning to cooking is ready to be served and enjoyed. Make sure you has enough time and no is thinking about something else, because will cause the food to burn, taste not suitable desired, and many others. Immediately, below are 17 ingredients and 7 stages of easy cooking Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕.
Ingredients all Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕
Needed 800 g : carrots.
Prepare 150 g : ricotta cheese.
Needed 120 g : mint.
Needed 150 g : honey.
Needed 1/2 tsp : chilly flakes.
Needed 1 : egg.
Needed : 2 tbsp starch.
Needed 200 g : flour.
Prepare 100 ml : olive oil.
Needed 30 g : pine nuts.
Prepare 25 g : pecorino cheese.
Prepare 2 tsp : lemon juice.
Prepare : Salt.
Prepare : Pepper.
Prepare : Olive oil.
Prepare : Flour(for dusting).
Prepare : Ricotta cheese (for garnish).
If all material requirements Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕 it’s ready, We’re going into the cooking stage. Below is how to making with fast.
Process Cooking Carrot-ricotta gnocchi with mint pesto and hot honey 🍯 🥕
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..
Meanwhile add honey and chili flakes to a saucepan and simmer for approx 5-7 min. over medium heat. Set aside until serving..
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..
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..
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..
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..
Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !.
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