These little Russian dumplings, a cheesy version of Italian gnocchi, are a real favourite of mine, but be warned, they require some time to make. Personally, I think the easiest thing is to make up a huge batch once or twice a year, freeze in small batches, and simply defrost and reheat when you want them. This is such a typical little East European dish which can be eaten either savoury, such as with bacon, or as a dessert with smetena (sour cream) and sugar.
