We found ourselves without any milk the other night, so we made a last-minute substitution of whole-milk ricotta. This produced the lightest, fluffiest spaetzle we've ever had - they were like tiny melting clouds of fluffy dumpling. They are perfect for summer - you start the water boiling, mix the batter, plop them in to cook, and strain out - it takes about 10 minutes and you're eating a big bowl of dumplings with a little green onion and butter in less time than it takes to order out.