Video recipes

Carrot-ricotta gnocchi with mint pesto and hot honey

Servings: 4

medium 45 + 45 min. baking


  1. 800 g carrots

  2. 150 g ricotta cheese

  3. 120 g mint

  4. 150 g Langnese Acacia Honey

  5. ½ tsp chili flakes

  6. 1 egg

  7. 2 tbsp starch

  8. 200 g flour

  9. 100 ml olive oil

  10. 30 g pine nuts (toasted)

  11. 25 g Pecorino cheese

  12. 2 tsp lemon juice

  13. salt

  14. pepper

  15. olive oil

  16. flour (for dusting)

  17. ricotta cheese (for serving)


  1. 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

  2. 800 g carrots – olive oil – salt

    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.

  3. 150 g Langnese Acacia Honey – ½ tsp chili flakes

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

  4. 150 g ricotta cheese – 1 egg – 2 tbsp starch – 200 g flour – salt

    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.

  5. 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.

  6. flour (for dusting)

    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.

  7. 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.

  8. ricotta cheese (for serving)

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