Preparation

HOW TO MAKE THE SAUCE


Rinse and dice the eggplants.
In a non-stick skillet, heat the olive oil and sauté 1-2 cloves of garlic until slightly brown. Discard the garlic and add the diced eggplants. Cook over a low heat and season with little salt, about 3-4 minutes.
 

HOW TO MAKE THE GNOCCHI


In the same skillet, pour 100 ml of water and bring to a boil. Add the gnocchi in and gently stir-fry, about 3 minutes. Once the gnocchi are ready, grate some smoked ricotta cheese on top.
Transfer to a plate and serve with some fresh ricotta shaped into quenelles and top with basil leaves.

melanzane