Preparation

• Mix together the flour and ricotta (or ricotta and goat cheese), and knead until a nice soft dough forms. Cut the dough into 4 even pieces. Roll each piece out into a 1-inch-thick rope and cut each rope, with a pastry cutter or knife, into 1/4-inch pieces. With your thumb, roll each piece of cut dough against the back of a handheld cheese grater. Place the gnocchi on trays dusted lightly with flour and place in the refrigerator.Bring 6 quarts salted water to a boil. Drop the gnocchi into the boiling water and cook until they rise to the surface, 1 to 2 minutes. Remove with a spider or slotted spoon. Reserve 1/4 cup of pasta water.

  Meanwhile, melt the butter in a 12-inch sauté pan. Once it begins to foam, add the walnuts and thyme. Sauté a few minutes, until the butter begins to brown and the walnuts are lightly toasted, 2 to 3 minutes. Whisk in the reserved pasta water and season to taste with salt and pepper.

  Toss the gnocchi in the butter sauce, sprinkle with some fresh thyme, and serve.