Light, little fluff balls of yumminess.
Preheat oven to 350F and once it is up to temperature. Put potatoes in hot oven and cook until easily pierced with a fork. Depending on the size of the potato, up to an hour. If some potatoes are smaller, remove as they get cooked to prevent overcooking.
Using a heat resistant glove to hold the hot potato, peel with other hand. Once all the potatoes are peeled, push them through a ricer, first through the coarse blade and then through the fine blade into a large bowl.
Add the ricotta, the eggs, and one cup of the flour. Add salt and pepper and mix with your hands until it is a smooth consistency. If the dough is too sticky, slowly add a little bit of the remaining cup of flour until the dough will stay together and be just tacky.
Flour a clean counter top and divide dough into 4 to 6 pieces. Roll each piece out into a long snake about 1/2 inch diameter. If desired, you can use a gnocchi board to mark the gnocchi or simply using a fork, gently press all the way along the snake to mark it.
Using a bench scraper, cut into pieces about 1/2 inch long.
Bring a large dutch oven of generously salted water to boiling. Drop the gnocchi into the boiling water and cook until the gnocchi floats. Once floating, remove gnocchi to a cookie sheet lined with a cloth to soak up the water.
Once all the gnocchi have been removed to the cookie sheet to drain, prepare the brown butter.
Set a large frypan on the stove top and turn temperature to medium high. Melt the butter and then add the thyme and garlic. Cook for a couple of minutes, stirring occasionally. For the last couple of minutes, stir continuously until butter is nicely browned.
Add gnocchi into frypan and saute until warmed through and nicely browned. Finish with any remaining brown butter from the pan. Season to taste with additional salt and pepper.