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
Servings 0