2 containers 475 g ricotta cheese

1 cup (250 ml) grated Parmigiano-Reggiano cheese

6 eggs

2 teaspoons (10 ml) chopped fresh thyme

2 1/2 cups (625 ml) unbleached all-purpose flour

In a large bowl, combine the ricotta, Parmesan, eggs, and thyme. Add the flour and stir to combine. Season with salt and pepper.

With a pastry bag fitted with a plain tip of about 1.5-cm (3/4-inch) in diameter, make 2.5-cm (1-inch) long gnocchi, cutting through with a knife. Drop them, one at a time, in a large pot of salted simmering water (see pictures). Cook a quarter of the dough at a time. When the pasta has risen to the surface, simmer for about 2 minutes or until tender. Drain and keep warm in a large oiled dish. Continue with the remaining dough. Set aside.

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