First, preheat the oven to 400°F (200°C) with convection if available.

Remove from the oven and let cool slightly. Then remove the stem, seeds, and skin, and cut the flesh into strips.

Now cut the flesh into cubes and place in a colander. Press with a spoon to drain out excess liquid.

Place the eggplant flesh in a food processor with the grated Parmesan, almonds, a pinch of chives, grated lemon zest, and basil leaves. Add a drizzle of olive oil, blend, and season with salt and pepper. Continue adding the remaining oil until you reach your desired consistency.

Put the pesto in a skillet and loosen it with a little pasta cooking water. When the malloreddus are al dente, transfer them with a slotted spoon to the skillet with the pesto. Toss together, adding a drizzle of extra virgin olive oil and more cooking water if needed.

Tip 1: You can substitute the almonds with other nuts like walnuts or pine nuts, and use mint instead of basil.

Tip 2: You can also cook the eggplants on the grill, in a skillet, or steamed.

Tip 3: You can top the gnocchi with shavings of salted ricotta or Parmesan instead of fresh cacioricotta.

Mistake to avoid: Don't forget to prick the eggplants before baking, or they might burst.