KOPYTKA / pumpkin gnocchi

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kopytka

KOPYTKA / pumpkin gnocchi

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Polish kopytka – twist on gnocchi. With addition of pumpkin to celebrate fall vibes.

Cooking Time: 40min

Serving: 4 servings

INGREDIENTS:

  • 500g of boiled potatoes, mashed
  • 500g of baked pumpkin, pureed
  • 150g of wheat flour + extra for dusting
  • 2 tablespoons of potato flour
  • 1/2 cup of grated cheese
  • 1/3 teaspoon of nutmeg, optionally
  • 1 egg
  • sage

INSTRUCTIONS:

  1. Prepare and measure the potato puree. Put the pureed baked pumpkin (pumpkin puree) in a pan and fry for about 20 minutes, stirring occasionally, until the water evaporates from the pumpkin and it thickens (this way, you’ll need less flour for the dough, making the dumplings softer and more tender after cooking). Let the potatoes and pumpkin cool down.
  2. Sift both flours onto a pastry board (if the potatoes were baked, you may not need all the flour), add the pumpkin and potatoes, season with salt, add finely grated or crumbled cheese, season with nutmeg, chop everything with a knife.
  3. Add the egg, combine all the ingredients into a smooth ball.
  4. Sprinkle the pastry board with flour and roll the dough into a disk about 1.5 cm thick.
  5. Cut small pieces with a knife and leave them on the board.
  6. Bring salted water to a boil in a large pot. When it boils, add half of the dumplings and cook over high heat until they float to the surface. Cook for a few more seconds, then fish them out with a slotted spoon and place them on a plate.
  7. Bring the water to a boil again and repeat with the rest of the dumplings.
  8. For the garnish, you can use fried sage.