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Polish gnocchi (kopytkas) Recipe

Polish gnocchi (kopytkas)
Source: danon

Ingredients

  • 150 g potato
  • 0.5 Beet
  • 1 Green onions
  • 90 mL (6 tablespoon) Yogurt
  • 1 Eggs
  • 75 mL (5 tablespoon) Wheat flour (patent)
  • 10 mL (2 teaspoon) balsamic vinegar
  • 10 mL (2 teaspoon) Potato starch
  • 10 mL (2 teaspoon) Olive oil
  • 1 pinch Salt
  • 1 pinch Pepper
PREP TIME
20m
COOK TIME
20m
TOTAL TIME
40m
YIELD
1

Instructions

  • Cook the potatoes in water for 15 minutes and mash into a purée.
  • Incorporate the cornstarch, the flour, the egg and a pinch of salt.
  • Knead to obtain a smooth dough and let it rest.
  • In the meantime, peel and cut the beetroot and the onion in pieces.
  • Blend while adding the yogurt, oil, vinegar, salt and pepper. Set aside in a cold place.
  • Shape the dough in a roll about 2 cm in diameter and cut in 3 cm pieces.
  • Plunge the gnocchi in a saucepan of salted boiling water for about 5 minutes.
  • Serve the kopytkas (gnocchi) along with the cold beetroot soup.

Side Dishes

A recipe from danon

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