Potato gnocchi filled with basil pesto with eggplants and double ricotta cheese

<p> <H4>HOW TO MAKE THE SAUCE</H4><br /> Rinse and dice the eggplants.<br /> 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.<br />  <br /> <H4>HOW TO MAKE THE GNOCCHI</H4><br /> 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.<br /> Transfer to a plate and serve with some fresh ricotta shaped into quenelles and top with basil leaves.</p> <p><img class="alignnone size-full wp-image-8317" src="https://www.mammaemma.it/wp-content/uploads/2021/03/melanzane.jpg" alt="melanzane" width="800" height="533" /></p>