Crispy Potato Gnocchi – Polish Kopytka – Melts in your mouth, crispy on the outside, soft on the inside, this delicious dish can either be a main dish or be served on the side. A sprinkle of dill or chives on top or side of spiced crème fresh can be added to elevate the dish.
– 5 lbs potatoes
– 2 eggs
– 1 & 1/4 – 1/2 cup flour
– 1 Tsp salt
Peal potatoes and cut them in chunks. Rinse.
In a big pot with cold water put potatoes and salt.
Cook until soft (no worries about overcooking them); then drain well.
Place hot potatoes in the mixer (paddle attachment) and mash well.
Add flour, eggs. Mix until combined (don’t overwork the potatoes because they will become too tough in taste later on).
Transfer potatoes to floured surface.
Roll pieces of dough into 1/2-inch-thick cylinders (form sausage-like shape).
Cut at an angle into 1-inch pieces.
Boil water and drop one gnocchi one at a time (about 7-9 per batch; avoid overcrowding) and cook 2-3 minutes.
Using a slotted spoon remove cooked gnocchi and place it in dish with a little bit of butter.
Two options of serving:
Option 1: Try chopped onion in oil. Drizzle cooked gnocchi with it.
Option 2: On the frying pan with butter and oil and small pieces of bacon, fry dumplings until golden brown.
Serve with dill or chives or side of crème fresh or spiced with paprika, chili powder, etc.
This particular recipe is Polish, often served with sour cream or as a side dish with meat or cabbage. It’s similar in recipe to Italian gnocchi, but much easier and faster to make. Also, it has only 3 ingredients, which are usually easy to find in any kitchen.
Tip: For a more delicate gnocchi, use less flour.
