Eggplant Gnocchi with Ristretto of Tomato Smoked Ricotta and Fresh Oregano

Name: Eggplant Gnocchi with Ristretto of Tomato, Smoked Ricotta, and Fresh Oregano
Ingredients: Olive oil, for pan-frying; 1 pound, 2 ounces eggplant, peeled and cubed; Thyme, to taste; Salt, to taste; 10.6 ounces fresh or canned whole San Marzano or Italian plum tomatoes; 2 ¼ teaspoons extra-virgin olive oil; Salt and pepper, to taste; Salt, for cooking gnocchi; 1 pound, 2 ounces eggplant purée; 7 ounces flour; 5.3 ounces mashed potato; 1.8 ounces pecorino, grated; 1 egg yolk; Few leaves of fresh oregano, plus more for serving; Butter, for serving; Parmesan cheese, grated, for serving; Smoked ricotta, sliced, for serving; 3 baby San Marzano or Italian plum tomatoes, peeled and halved, for serving; Extra-virgin olive oil, for serving