Gnocchi from potatoes with black bean cream, goat ricotta and sun-dried tomatoes

Gnocchi di potatoes

400

gr

Black beans

170

gr

Goat ricotta cheese

40

gr

Water

100

ml

Dried tomatoes

q.b.

Olive oil

q.b.



Blend the black beans in a food processor (leave a couple of tablespoons of whole beans aside for the final garnish), goat ricotta, a drizzle of evo oil, and a little water. You choose the amount of water to add based on the consistency of the cream.
Place the resulting bean cream on the bottom of a plate.
Now move on to the gnocchi from potatoes mamma emma . Pan-fry them with 100 ml water in a frying pan for 3-4 minutes.
When they are ready, pour them over the bean puree base. Decorate with the knife-cut sun-dried tomatoes, unblended black beans and a drizzle of raw extra virgin olive oil.

sun-dried tomatoes