Polish gnocchi (kopytkas) Recipe

Name: Polish gnocchi (kopytkas)
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1
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

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.