🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Give the aubergines a good wash and dry, then wrap them in foil and roast in the oven at 200°C for about 30 minutes.

2. 2

   Once tender, halve them and scoop out the flesh, chopping it finely with a knife.

3. 3

   Warm a dash of olive oil with a crushed garlic clove, then gently sauté the aubergine pulp for 10 minutes, stirring regularly. Set aside to cool.

4. 4

   In a bowl, combine the aubergine, egg, pecorino, torn basil leaves, salt, and pepper. Sift in the flour and gently mix to form a soft yet manageable dough.

5. 5

   Leave the dough to rest for 20 minutes, then roll into long strands and cut into bite-sized pieces. Press each piece lightly against a fork to create classic grooves, then place on a floured tray.

6. 6

   For the sauce, gently fry the garlic in extra virgin olive oil before adding quartered cherry tomatoes. Cook for around 5 minutes, seasoning with salt, pepper, and fresh basil.

7. 7

   Drop the gnocchi into salted boiling water and cook until they rise to the surface. Drain and toss briefly in the tomato sauce.

8. 8

   Serve sprinkled with grated aged Ragusano cheese and garnished with fresh basil leaves.