Essentially, these are the same as malfatti:
imagine ravioli without the pasta: just the fillings. Gnudi (ignudi: 'naked') is what they are called in Florence and southern Tuscany; long a traditional dish, they have become very trendy now.
Traditional pasta filling (ricotta and spinach, eggs, nutmeg and parmesan) is given a little more ricotta or flour or egg to bind it, formed into roundish dumplings and boiled, then topped with sage and butter or some récherché sauce.
Images by: Haydn Blackey