Just as with many other dishes, Polish kopytka were invented because of poverty. Housewives didn’t want to throw away the leftovers from the previous day, so the invented a simple yet brilliant way to use them.
Polish kopytka are made from mashed potatoes that are usually served for a dinner in Poland. With a bit of flour and egg, they make dumplings similar to Italian gnocchi. What’s interesting, the name “kopyka” can literally be translated as “little hooves”.
What To Serve Polish Gnocchi With?
Polish kopytka can either be served solo or as add-ons to meat or salad. Either way you choose, be sure to pour them with butter or lard first, as they are a bit dry with nothing on top.
If you want to have them sweet, here’s what you can add to Polish kopytka:
- fresh fruits
- cottage cheese
Here are some savory add-ons you can serve kopytka with:
- fried onion
- fried saurekraut
- any kind of meat
- any kind of vegetable sauce
Tips For Making And Serving Polish Kopytka
You boil potatoes the same day or the day before.
It doesn’t really matter.
Polish kopytka can be stored in the fridge for 2-3 days.
Ways To Reheat Polish Kopytka
- throw them into the boiling water
- fry them on a pan with a bit of butter
- use microwave
You can freeze Polish gnocchi
They can be stored in the freezer for up to 3 months.
Polish Kopytka Recipe
- 1 pound of potatoes (weight before boiling)
- 1 cup of flour
- 1 egg
- Peel the potatoes and boil them in the salty water until they are soft (more or less 30 minutes).
- Drain the potatoes and mash them. Let them cool.
- Add flour, egg, and a bit of salt. Mix until you will get a soft dough consistency. If necessary, add more flour.
- Flour a pastry board (or a worktop), put the dough there, and knead until it is smooth.
- Cut the dough into small chunks and roll them out into "snakes" using your hands. Each one should be about 1 inch thick.
- Cut the "snakes" into the smaller pieces (each should be about 1/2'' long).
- Pour the water with a bit of salt to the big pot. Boil.
- When the water is boiling, carefully throw kopytka into the pot. You won't be able to boil them all in one go, depending on the pot, throw 10-20 each time.
- Carefully stir the water with a spoon to make sure the dough doesn't stick to the bottom of the pot.
- Wait until kopytka will go up to the surface of the water. Boil for an additional 3 minutes.
- Remove kopytka from the water using a slotted spoon.
- Repeat until all the kopytka are cooked.
- Serve with butter or lard.
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