Make the gnocchi by mixing together the ricotta, grated Parmesan, salt and egg, chopped basil then add in enough flour to bind. Turn onto a floured surface and roll and cut into gnocchi. Meanwhile, heat the olive oil in a pan and fry together the garlic and aubergine  for 10 minutes till soft. Next, cook the gnocchi in a pan of salted boiling water for a few minutes, mix with the warmed homemade tomato sauce and serve into 2 bowls. Spoon over the cooked aubergine, drizzle with olive oil and top with grated ricotta salata and a few rocket leaves.