Preheat the oven at 180C. 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 pure 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, theyve ready and can bet gently removed using a slotted spoon.
Serve carrot-ricotta gnocchi with some ricotta cheese, mint pesto, add hot honey. Enjoy !
