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

<ul> <li style="text-align: left">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. </li> <li style="text-align: left">Place the resulting bean cream on the bottom of a plate.</li> <li style="text-align: left">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. </li> <li style="text-align: left">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. </li> </ul> <p style="text-align: center"><img class="wp-image-6291 size-full alignleft" src="https://www.mammaemma.it/wp-content/uploads/2020/05/idee-ricette-pomodori-secchi.jpg" alt="sun-dried tomatoes" width="800" height="533" /></p>