Both the sauce and the gnocchi dough can be made up to 2 days in advance and refrigerated. Once cooked, serve and eat immediately.

Tender, milky and virtually foolproof to make, these gnocchi no doubt had clouds as ancestors-- they are that light. The saffron in the sauce opens up once the sauce and dumplings come together.

With so few ingredients, this dish hinges on their quality, which brings us to the ricotta. It’s tough to find good store-bought ricotta, so make your own. It’s crazily easy and the flavor will blow you away. Another advantage to your own ricotta is the dough becomes easier to handle than when made with store-bought. This is the homemade pasta to make with little kids; anyone who can work with Playdough can make these gnocchi with expertise.

Wine: Pair this delicate pasta with a light and delicate red from Italy, such as Barbera, Pinot Nero, Valpolicella, or a fresh, young Chianti.

• 1 recipe Homemade Ricotta Gnocchi
• 1 recipe Saffron Tomato Sauce, warmed in a 12-inch skillet
• 1 cup (4 ounces) freshly grated Parmigiano-Reggiano cheese

1. Bring 5 quarts of salted water to a boil in a 6-quart pot. Drop the gnocchi into the boiling water and cook until they rise to the surface and float, about 3 to 4 minutes.

2. Drain the gnocchi in a large colander, or scoop them out of the water with a big slotted spoon. Toss them gently in a large warmed serving bowl with the tomato sauce until uniformly covered. Sprinkle lightly with cheese and serve.