Traditional homemade gnocchi are made with potatoes, flour, egg & salt. You'll be amazed at how easily these come together with typical pantry ingredients.
Preheat the oven to 375˚F. Bake the potatoes in their skins for 1-1¼ hours until tender, then remove the flesh and mash until smooth. Mix in the ricotta, a pinch of salt and white pepper, and the flour. Make a well in the middle, add the beaten egg and combine the mixture with floured hands. Work in the thyme leaves until a smooth dough has formed; about 5 minutes.
Cut the dough in half and shape each piece into a long cigar, about 1/2" thick. Using the back of a floured table knife, cut each length into 1" pieces to make the gnocchi. Gently make a dent in each one – it will allow the gnocchi to hold more sauce.
Add the gnocchi to a large pan of boiling water, stirring the water briefly to stop them sticking together. Simmer for 1½-2 minutes, until they start to float. Drain and leave the gnocchi to dry for 1-2 minutes and then add them into your sauce.