Pre-heat the oven to 220C on a fan mode.

Prepare the aubergine by slicing it into large cubes, about 2cm.

Transfer them to a bowl, add a generous drizzle of olive oil and salt, give them a good mix.

Place the aubergine on a baking tray and bake in the oven for 20 - 25 minutes or until they're nice and golden.

While the aubergine are cooking, make the tomato sauce.

Take the skin off the garlic and chop it length ways.

Add a few tbsp of olive into a frying pan and fry the garlic gently and slowly for about 5 minutes or until golden all around.

Add the passata (rinse the passata jar with some water and add that back to the pan so you don't waste any of it), tear in the fresh basil and add a pinch of salt.

Give it a good stir, cover and cook it for 10 minutes on a low heat.

After 10 minutes, take out all of the garlic cloves from the tomato sauce and place them on a chopping board.

Crush them into a purée and add this back to the tomato sauce and give it a good stir.

If the garlic is not soft enough to do this, place it back inside the sauce and cook for a further 5 minutes or until soft.

Stir in the roasted aubergine to the sauce and bring a pan of salted water to the boil to cook the gnocchi.

Salt the water and cook the gnocchi.

Once they start floating on top of the water they're ready - transfer them straight to the tomato sauce with a ladle or two of pasta water and give it a good stir.

Turn the heat off, crumble some of the ricotta into the gnocchi and put the lid on to allow the ricotta to slowly melt.

Let it sit for a few minutes.

Serve up and garnish with some more ricotta on top.