Kopytka (Polish Gnocchi)Beginner
BreakfastsPolishSnacksVegetarian

Kopytka (Polish Gnocchi)

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Kopytka are soft potato dumplings made from cooked potatoes, flour, and egg. After boiling, they are served with buttered breadcrumbs prepared separately in a pan. This dish is commonly served as a main course or side dish.

By Karel R.
Total40 mins
Prep25 mins
Cook15 mins
Servings4
DifficultyBeginner

Preparation

8 steps · tap a step to mark it done

  1. Place the peeled potatoes in a pot of salted water. Cook until completely tender. Drain thoroughly and let steam dry for a few minutes.

  2. Mash the potatoes until smooth or press them through a potato ricer. Allow them to cool slightly before adding other ingredients.

  3. Add the egg and salt to the potatoes. Gradually add the flour and mix gently until a soft dough forms. Use only as much flour as needed to keep the dough from sticking.

  4. Divide the dough into portions. Roll each portion into a long rope about 3/4 inch thick. Cut into small diagonal pieces.

  5. Bring a large pot of salted water to a gentle boil. Add the dumplings in batches. When they float to the surface, cook for 1-2 minutes more. Remove with a slotted spoon.

  6. Optional if Frying

  7. After boiling, drain kopytka well and let them cool slightly.

  8. Heat butter or oil in a wide pan over medium heat. Add cooked kopytka and fry until lightly golden on one side, then turn and fry the other side.

  9. Sprinkle with finely chopped fresh parsley leaves at the end and toss briefly in the pan. Serve immediately. ENJOY!

Cook’s note

Potatoes should be completely dry before mixing the dough. Adding too much flour will make the dumplings firm instead of soft. Kopytka can be served as a main dish or as a side.

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