Kopytka Recipe – Polish Gnocchi
Ren Behan's kopyta recipe is served with bacon and mushrooms for a lovely autumnal twist.
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Pot
- Skillet
- Slotted spoon
- Stove
- Measuring cup
Ingredients
- 500g of potatoes, such as Maris Piper or a heritage variety, peeled
- 250g of plain flour, plus extra for dusting (or use almong flour for a gluten-free version)
- 1 egg, beaten
- sea salt
- freshly ground black pepper
- vegetable oil, or olive oil
- 1 tsp butter
- 1 onion, finely chopped
- 100g of bacon, preferably Polish boczek, or pancetta
- 200g of chanterelles, porcini or chestnut mushrooms
- 2 tsp chopped parsley
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