I heard about this idea of making gnocchi with ricotta cheese instead of potatoes or rice some time ago, and have been eager to try it ever since. I found myself this morning with extra ricotta cheese, and thought that the time had finally come to do so. I combined one stick of melted butter with sixteen ounces of ricotta cheese (homemade ricotta cheese really is better… and it’s easy to make…seriously, it will ruin you for life), a half a cup of Parmesan, one egg, a little salt, a dash of freshly grated nutmeg, and a pinch of cayenne pepper. I then added just enough flour (read: as little flour as possible) to make a soft dough that is no longer sticky, working it as little as possible. I cut the dough into fourths, which I then gently rolled into long ropes, cut them into half inch segments, and rolled each down the back of the tines of a fork, creating those classic gnocchi ridges. I boiled them in gently simmering, salted water for about three minutes. Meanwhile, I melted a stick of butter in a sauce pan and cooked it over medium heat. When it was nutty, fragrant, and a nice chestnut brown, I added a tablespoon or so of fresh thyme leaves (I love the sound as the leaves pop and crackle in the hot butter). I then combined the sauce with the cooked gnocchi, and finished it off with a sprinkling of Parmesan cheese. These gnocchi are rich and cheesy. Not quite as feather light as some others I have made, but a great pairing with the nutty browned butter and thyme. Pour yourself a glass of Chianti, close your eyes, and you would swear that you were in Italy. Enjoy!