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Traditional gnocchi: hard to say and tough to make, yet utterly delicious to eat. When done right, these dumplings are light, tender pockets of potato. When made incorrectly, they are paste disguised as pasta. We really don’t like those odds: Either fluffy gems or gummy pasta squares? No thanks. We would rather have foolproof pillows every time.That is where nontraditional gnocchi comes in. Imagine <a href="/recipes/pillowy-ricotta-gnocchi-gnudi-with-sage-brown-butter-sauce">ethereal cushions of ricotta</a> or light, potato-free parcels, which we’ll show you how to make below. These French treats skip the spud and instead are made from pâte à choux, the dough used for eclairs, gougères, and profiteroles.Parisian gnocchi and cream puffs start out exactly the same way; they’re different because of how they’re cooked. Pâte à choux is frequently fried or baked to make desserts, but here, pieces of lighter-than-air dough are piped directly into boiling water, cooked until they rise to the surface, and browned at the end for texture. The result: impossibly delicious—and impossibly easy—gnocchi, crispy on the outside, silky-smooth on the inside, and ready to be topped with whatever you like. Bon appétit!