• Cut the aubergines into cubes and cook them in a pan with a drizzle of oil.
  • In the meantime, blend the fresh cream cheese (we chose Exquisa Fitline) with a spoonful of water, salt, pepper and basil, to create a cream.
  • Sauté some halved cherry tomatoes in a pan with spring onion for a few seconds.
  • In a separate pan pour 100 ml of water and bring to temperature. Cook the mamma emma gnocchi for about 3 minutes.
  • Combine gnocchi, eggplant, cherry tomatoes and cream cheese and enjoy!