Wednesday, May 20, 2009

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...
Ingredients:
- 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 :)


Smacznego!


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7 comments:

  1. these look so completely drool worthy. great work!

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  2. I remember these from cooking with my Babcia!

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    Replies
    1. I cooked them with mine many times too :) and my Mum as well!
      Pozdrawiam, Anula.

      Delete
  3. I just made them and they came out just as I remember from childhood: served with melted butter, sugar and cinnamon. Dzieki wielkie.

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    1. Thank you! Sooo good to hear that! It's a taste of my childhood as well! :)
      Pozdrawiam, Anula.

      Delete
  4. Kopytka with cheese are called in polish cuisine pierogi leniwe - "lazy dumplings", and this is a completely separate dish than kopytka. Only the shape is the same, Lazy dumplings are served together with sweet toppings, kopytka are being served with meat and sauce.

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    Replies
    1. Hi Piotr. Thank you for your comment, when it comes to Kopytka (and all "Polish dishes") the "version" of the dish (and sometimes even the name) highly depends on the region of Poland - my Mum is from Silesia, whereas my Nan is from Lubelskie region.
      "Lazy dumplings" don't have potatoes as one of the ingredients, only cheese, eggs, flour, salt (of course all in the right proportions). I came across Kopytka with added cheese many times, though yes, it's usually only mashed potatoes (similar to Italian Gnocchi).
      Lazy dumplings (cheese only) would be normally served with melted butter and sugar, kopytka - with savory accompaniments (which I'm also writing about in the foreword :) ).
      Pozdrawiam, Anula.

      Delete

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Pozdrawiam, Anula.