Polish gnocchi - kopytka...

As the first Daring Cooks challenge was to make gnocchi it brought back my memories of a very similar dish - actually a version of the same one - which is quite popular in Poland. It's called 'kopytka' in Polish, which literally means 'little hoofs' because of their shape ;) They are kind of potatoe dumplings. Very quick and easy to make. There are two 'schools' of making those. First one (as My Granny makes it) is to use only potatoes, egg and flour. Second (as my Mum makes it) is to add white cheese to it as well. Both taste delicious. The first one is better for sour sauces/accompaniments - we normally eat it with some lardons. Second version, the one with added cheese, is better with sugar and melted butter on top, or generally something sweet. I highly recommend to make both :) You will definitely taste the difference and I know you will enjoy it. In my family there are 'fans' of both - as it's purely matter of taste, some prefer sweet some savory dishes ;) The one I've made recently, was as my Mum makes them - with cheese... delicious! They are great simply boiled or boiled and then quickly fired on some butter.

How to make it...
- 6 big potatoes (boiled and mashed)
- 200 g white cream cheese (for ex. ricotta)
- 2 eggs
- 1-2 cups flour
- pinch of salt

Mix the potatoes with the cheese and add the eggs until smooth and even in texture - I usually use wooden spoon for that. First add only 1 cup of flour and mix well. If the dough will be too sticky, then add more flour - up to 2 cups in total. The final dough should be like a soft play-dough. You should be able to roll the dough, into long about 1 cm thick rolls and cut into little "cushion" like pieces (mine are usually 1 cm x 1 cm, as they will "grow a little while cooking). Put them into boiling, salted water and boil 2 minutes from the moment in which they resurface. Serve with unsulted, melded butter and sugar or something sweet of your choice. You can fry them with a little of butter, to reheat them or give them crispy texture on the outside - frying like that makes them also perfect on the next day too, so don't be afraid to make more :)


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