RICOTTA AND AUBERGINE GNOCCHI

3 medium aubergines

6 tbsp olive oil

45 g unsalted butter, melted

45 g parmesan, grated

For the gnocchi

75 g toasted pine nuts

750 g ricotta

6 egg yolks

120 g plain flour

120 g grated parmesan

3 tbsp chopped parsley

3 tbsp chopped basil

3 tbsp chopped sage

½ tsp freshly grated nutmeg

Tomato sauce to serve

To make the gnocchi, mix the pine nuts, ricotta, egg yolks, flour, parmesan, herbs and nutmeg and season with salt and pepper to taste; stir well, then cover and refrigerate for at least 4 hours but preferably overnight

Preheat the oven to 180C/Gas4; trim the top of the aubergines and cut each one into 8 slices lengthways; discard the outer slices and brush the remaining 18 slices with the olive oil on both sides; cook on a hot griddle pan for 3 minutes on either side

Divide the ricotta mixture into 18 and with wet hands, roll into elongated barrel shapes; cook the gnocchi in a pan of boiling salted water; after about 2 minutes they should rise to the surface; transfer tea towel; pat dry with kitchen paper and brush with the melted butter; allow to cool

Wrap a slice of aubergine around each gnocchi and place in an oven proof dish, seam-side down, sprinkle with the parmesan and bake for 30 minutes

Serve hot with the tomato sauce

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