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Add gnocchi; cook until gnocchi floats to the surface. Using a slotted spoon transfer immediately to a large serving bowl. Toss with fresh pesto and serve with more ricotta, fresh mint, and a generous drizzle of spicy Brown the gnocchi before tossing with pesto and serving with ricotta and honey.
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Ingredients Carrot-ricotta gnocchi with mint pesto and hot honey π― π₯:
- Get 800 g - carrots
- Require 150 g for ricotta cheese
- Provide 120 g mint
- Require 150 g of honey
- Require 1/2 tsp of chilly flakes
- You need 1 egg
- Make ready for 2 tbsp starch
- Prepare 200 g - flour
- Require 100 ml of olive oil
- Provide 30 g of pine nuts
- You need 25 g pecorino cheese
- Take 2 tsp for lemon juice
- Need - Salt
- Require - Pepper
- Give for Olive oil
- Get Flour(for dusting)
- Give for Ricotta cheese (for garnish)
Inspired by Italian traditions unique to Buenos Aires, Frankie is throwing together a ricotta gnocchi made with a mint pesto sauce. With ricotta version, you don't have to mess with the extra time and dishes required to boil and peel potatoes. Instead, just simply Toss gnocchi with a good sauce. Anything from a good tomato sauce, to a cream sauce, fresh basil pesto, brown butter sauce, or whatever sounds good to you!
Carrot-ricotta gnocchi with mint pesto and hot honey π― π₯ start cooking:
- Preheat the oven at 180Β°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 purΓ©e 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, theyβve ready and can bet gently removed using a slotted spoon.
- Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !
Ricotta gnocchi is the answer to all my whiney pasta prayers. Potato gnocchi itends to be so⦠heavy. I should probably shut up and start with mint, I know. Put ricotta in a large mixing bowl and season generously with salt and pepper. The mixture should be well seasoned.
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