Basil gnocchi with aubergines and strawberry sweet rice

First official dinner @arlozorof73, with brand new kitchenware bravely bought in post-Shabbat Ikea!
So proud of my homemade gnocchi. I enjoy adding different herbs to the dough (best success ever: gnocchi with thyme leaves and red pepper ragu, served for at least 10 people back in my first days in TLV).
This time I tried to please my Israeli friend that once defined my parmigiana "RTD" aka Ridicolously Tasty Dish: isn't it the sweetest (food-related) compliment on earth?
Post-dinner was also very busy with serious conversations about what a 30ish y o girl living abroad should ask to her life (a good start: a sensible alarm clock that understands when NOT to ring!)

GNOCCHI AL BASILICO CON MELANZANE E FORMAGGIO ISRAELIANO NON BEN IDENTIFICATO

Boil one large potato per guest and mash them when still very hot (the recipe is totally worth a blister or two). Mix enough flour to have a mushy dough, a pinch of salt an chopped basil leaves. Make small rolls adding more flour if needed and chop them to get 2cm worms.
Cut the aubergines in cubes, add salt and let them rest in a colander with a stone above. Fry them in sunflower oil and put back in the colander to dry. EVO oil and garlic in a pot, when golden add tomato sauce and let it go. Add the aubergines and some basil leaves, cook the gnocchi and serve with the closest cheese to the ricotta salata you can find in Israel :)

RISO DOLCE ALLE FRAGOLE

Cook the rice in boiling milk with lemon zest and sugar. Chop the strawberries and stir them in a pot with sugar until soft. Combine rice and strawberries in layers and add fresh mint.