ChefSteps is a team of chefs, writers, and food lovers who develop recipes, techniques, and guides to help people cook better at home.

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Truth be told, potato gnocchi are kind of a pain to make and exceedingly easy to mess up. But not this stuff! Light, lovely, and totally tater-free, ricotta gnocchi, or gnudi (pronounced like “nudie”), pair beautifully with all your favorite sauces and braisey meats, and they’re so forgiving and simple you’ll wonder why they haven’t hitherto been part of your repertoire. Better still, you can make a bunch and store them in the freezer for up to a month. That means homemade dumplings, all ready to go at a moment’s notice. Sounds pretty good, right? It is.When Grant <a href="https://www.facebook.com/Chefsteps/videos/1157953617576032/">made these for our Facebook Live crew</a>, he dressed them in a sage brown butter sauce and a sous vide egg. But, again, versatility is the name of the game. Swap in whatever fresh herbs you’ve got growing out back, cover those pillows in a little demi, or fry ’em up and call it a snack. These are your gnudi, after all. Do what you dang well please.