Gnocchi with grape tomatoes, aubergines and stracciatella

To prepare gnocchi with grape tomatoes, aubergines and stracciatella, wash and clean the aubergines and dice them; in the meantime, heat the oil and when hot, fry the aubergine cubes. When golden brown, drain them and leave them to rest on absorbent paper. Now start to prepare the sauce with the Petti organic peeled datterini – organic peeled grape tomatoes by simply heating them (without oil) with a couple of garlic cloves in a pan. When they boil, add the aubergines and leave to cook for another 7/8 minutes. Turn off the heat, salt to taste and add the roughly chopped basil. Now cook the gnocchi in plenty of salted water, drain them when they rise to the surface and put them into the sauce. Serve the gnocchi with grape tomatoes adding the stracciatella as the last ingredient.