Preparation

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!