Marillenknoedel we call them in Austria. A summer time favorite as a main course or dessert, the dumplings are served in two variations. Potato dough, or "Topfen", a type of cream cheese.
In the past, especially while living in the US, I always went the potato route, as I never was able to find that special cream cheese. It resembles Ricotta. To my surprise I found it here in Calgary.
Quark, the German name, makes for a lighter dough than the potato version. I used Victoria's flour mix to bind the mass and it worked to perfection. Great flavor. I roasted bread crumbs from an old loaf of Victoria's bread in loads of butter, added a quarter of icing sugar, rolled the Knoedel until covered with that buttery crumb mixture.