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

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