Easy Ricotta Gnudi with Carrot

Ingredients

• 1pound fresh whole milk ricotta (see notes below for recommendation) (453g)
• 2 eggs (100g)
• 1 tsp fine sea salt
• 1 Tbsp Galil
• ½ cup all-purpose flour (100g)
• ½ cup grated parmesan cheese (50g)
• 2 Tbsp tahini (30g)
• 2/3 cup water (150g)
• 1 large carrot, peeled and sliced into ½” pieces (100g)
• 1 clove of garlic (6g)
• ¼ cup lemon juice (56g)
• 1 Tbsp Bombay spice blend
• 2 tsp fine sea salt
• 1 cup carrot juice (Boathouse brand is recommended)
• 10 sugar snap peas, cut in half lengthwise (about ½ cup)
• ½ tsp Galil
• ¾ cup Turmeric Carrot Sauce
• ½ tsp fine sea salt
• ¼ tsp Aleppo
• ¼ cup Tbsp arugula, cut into 1” pieces
• 1 Tbsp grated parmesan cheese
• Olive oil