Baked Dumplings with Beaufort Cream

Pacl’ons were dumplings very often so heavy that they were hard and chewy; they were rolled into a massive amount of melted butter. I have lightened the recipe considerably and used cream, which is a license, since cream would have been kept for butter-making on the farm. This dish is closer to a dish of bourgeois gnocchi than it is to true pacl’ons.