Herbed Gnocchi with Blistered Tomatoes & Prosciutto

1. Boil the potato and garlic until fork tender. Run through a potato ricer (or mash very finely) and let cool slightly.
2. Mix with salt, thyme, Parmesan, and flour until a soft dough forms.
3. Roll into ropes, cut into pieces, and boil until they float.
4. In a skillet, sauté prosciutto. Add butter, garlic, and tomatoes and cook until blistered and just bursting.
5. Toss gnocchi into the pan and coat in the sauce. Finish with fresh thyme and Parmesan.