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Kopytka Polish Gnocchi Recipe

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A plate of homemade Polish dumplings, akin to kopytka, topped with melted butter, is served in a light-colored dish. Three forks rest on the table beside the plate.

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,  and as result, they invented a simple yet brilliant way to use them.  Then, over the years kopytka have become a very famous dish and made its way to restaurants, now they are almost always a part of the big events menus such as weddings or christenings.

Polish kopytka are basically made from mashed potatoes that are usually served for a dinner in Poland.  With three basic ingredients: potatoes, flour, and eggs you can make dumplings similar to Italian gnocchi,  kopytka are more of a diamond shape. Moreover, what’s interesting, the name “kopytka” can literally be translated as “little hooves”.

In addition to kopytka, you can check out my recipe for Polish knedle to learn another kind of delicious fruity dumpling you can make with the same ingredients.

What To Serve Polish Gnocchi With?

Polish kopytka can either be served solo or as an add-on to meat or salad.  Either way, you choose, be sure to pour some butter or lard over first, as they tend to get a bit dry with nothing on top.

Sweet Kopytka

If you want to have them sweet, here’s what you can add to Polish kopytka:

Savory Kopytka

Here are some savory add-ons you can serve kopytka with:

  • greaves
  • fried onion
  • fried saurekraut
  • any kind of meat
  • any kind of vegetable sauce
  • veggies
  • Goulash
  • Mushroom sauce
  • Fried bacon (skwarki)

Tips For Making And Serving Polish Kopytka

You can boil potatoes the same day or the day before.

It doesn’t really matter.  What matters, however, is that your potatoes should be rather dry, therefore, it is good not to overcook them. To get the right consistency for your kopytka, process potatoes with potato ricer when chilled.

You can add spinach to kopytka.

Finely chopped spinach is a perfect add-on to kopytka.  As a result, the dish will have a nice green color, this is a way to make your meal fancier, and in addition, you are serving an extra portion of veggies with it. 

Polish kopytka can be stored in the fridge for 2-3 days.

For better storage cover kopytka with grease (melted butter or oil) and after that keep them covered in the fridge. 

Ways To Reheat Polish Kopytka

  • throw them into the boiling water
  • fry them in 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. Prepare your kopytka as usual, and uncooked, lay them on a paper sheet making sure they are not touching each other. Keep in the freezer for 1-2 hours, and then transfer to an air-tight container freezer suitable. 

 

Polish Kopytka Recipe

Yield: 6 servings

Kopytka Polish Gnocchi Recipe

A tray of Polish gnocchi on a wooden cutting board.

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".

Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients

  • 1 pound of potatoes (weight before boiling)
  • 1 cup of flour
  • 1 egg
  • salt

Instructions

  1. Peel the potatoes and boil them in the salty water until they are tender (more or less 30 minutes).
  2. Drain the potatoes and process them with potatoes ricer. Let them cool.
  3. Add flour, egg, and a bit of salt. Mix until you will get a soft dough consistency. If necessary, add more flour.
  4. Flour a pastry board (or a worktop), put the dough there, and knead until it is smooth.
  5. Cut the dough into small chunks and roll them out into "snakes" using your hands. Each one should be about 1 inch thick.
  6. Cut the "snakes" into smaller pieces (each should be about 1/2'' long).
  7. Pour the water with a bit of salt into the big pot and bring it to a boil.
  8. 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.
  9. Carefully stir the water with a spoon to make sure the dough doesn't stick to the bottom of the pot.
  10. Wait until kopytka will go up to the surface of the water. Boil for an additional 3 minutes.
  11. Remove kopytka from the water using a slotted spoon.
  12. Repeat until all the kopytka are cooked.
  13. Serve with butter or lard.

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Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 158Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 117mgCarbohydrates: 32gFiber: 2gSugar: 1gProtein: 5g

These data are indicative and calculated by Nutritionix

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2 Responses

  1. For a gluten free version, replace the 1 cup of flour with 2/3 cup rice flour and 1/3 cup glutinous rice flour aka sweet rice flour aka sticky rice flour. Despite the name, this flour does not contain gluten.

    The texture of the dough will be different. Much less sticky and even a bit crumbly. But they cook the same and have the almost same finished texture and taste.

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