Carrot-ricotta gnocchi with mint pesto and hot honey | Recipe | Kitchen Stories

Ingredients

• 1.75 lbs carrots
• 5.33 oz ricotta cheese
• 4.25 oz mint
• 0.33 lb Langnese Acacia Honey
• 0.5 tsp chili flakes
• 1 egg
• 2 tbsp starch
• 7 oz flour
• 3.5 oz olive oil
• 1 tbsp pine nuts (toasted)
• 1 tbsp Pecorino cheese
• 2 tsp lemon juice
• salt
• pepper
• olive oil
• flour (for dusting)
• ricotta cheese (for serving)