🇬🇧 Gnocchi 

Submitted by Elżbieta Smoleńska on 28 Feb 2025 in Polish language.

• 1 kg ziemniaków
• 250 g. mąki pszennej
• 1 szt. jajko
• 1 łyżeczka soli
• 1 łyżka oleju roślinnego

• 1 kg potatoes
• 250 g all-purpose flour
• 1 egg
• 1 teaspoon salt
• 1 tablespoon vegetable oil

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Kopytka are perfect for using up leftover mashed potatoes from the previous day’s meal. You can also substitute pumpkin or sweet potato purée instead of regular potatoes, giving the dumplings a lovely orange color. Adding blanched spinach to the mashed potatoes yields a bright green version.

1. Prep the potatoes: Peel and boil them in salted water until soft. Drain the excess water and mash thoroughly with a potato masher. For extra flavor, you can mix in a small amount of butter. Transfer the mashed potatoes to a large bowl and let them cool slightly.
2. Form the dough: Once cooled, add flour and the egg. Stir everything together until a dough forms.
3. Shape the dumplings: Dust a work surface with flour. Divide the dough into four portions. Roll each portion into a long rope with your hands. Cut the rope at an angle (diagonally) into small pieces, creating the classic kopytka shape. Set the dumplings aside on a large plate.
4. Cook the kopytka: In a large pot, bring water to a boil. Add salt and the tablespoon of oil (to prevent sticking). Carefully drop the kopytka into the boiling water. Once they float to the top, remove them with a slotted spoon and place them on a plate. Drizzle them with melted butter or a little oil to keep them from sticking together.

These dumplings are delicious served immediately, but they’re also great the next day if fried until golden. You can pair them with all kinds of sauces. They’re fantastic with sautéed mushrooms, and you can even top them with toasted pine nuts or pumpkin/sunflower seeds for added crunch!