Most ricotta gnocchi are so light they have no structure. I wanted to create a ricotta-based dough that had structure and some substance. In my mind and in my mouth, I needed to differentiate what we were making. I blended ricotta, cream cheese, non-fat milk powder, flour, and salt into a wet dough. I scooped the dough and rolled the scoops in flour to create a presentable shape. The dumplings cook in 3 minutes. They have a light spring and a tender bite. They are not clouds. They are ricotta dumplings.
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