• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar
  • Skip to footer

Ren Behan - Author Wild Honey and Rye

Food Writer

Main navigation

  • Buy the Book (USA)
  • Media
  • Recipes
  • Lockdown
  • Buy the Book (UK)
  • About Ren
  • Blog
  • Widget Area for Top Menu

Kopytka – Polish Gnocchi for Tenderstem ®

March 20, 2014

Hurray! Today officially marks the first day of spring. March has already been an incredibly busy month for me recipe-wise and I have lots of great things to share with you over the next few days. Firstly, I wanted to tell you about a new recipe up on the Tenderstem ® broccoli website, which I was asked to create as part of their focus on inspiring recipes from around the world. I created my Polish version of a gnocchi recipe, known as ‘kopytka’ – meaning ‘little hooves’ – made in a similar way to Italian gnocchi, with leftover mashed potato, flour, an egg and a little seasoning. I also added some small pieces of Tenderstem ® to the dough itself, to brighten things up a bit and then served them with more healthy Tenderstem ®, shallots and Polish ham. It’s a really easy recipe to bring together and I’ve already had lots of positive comments on Twitter, from readers letting me know how they’ve got on trying it. I’d love to here from you, too, if you fancy this for a spring supper one evening!

Photograph copyright Tenderstem
Photograph copyright Tenderstem

Print

Kopytka (Polish Gnocchi) with Tenderstem ®

Author Ren Behan

Ingredients

  • 200g pack Tenderstem
  • 500g mashed potatoes, cooled
  • 250g plain flour, plus extra for dusting
  • 1 egg, beaten
  • Sea salt and ground black pepper
  • 1 tablespoon olive oil
  • A small knob of butter
  • 2 shallots, peeled, chopped
  • 200g Polish ham or bacon, such as Sopocka or Wiejska, or use pancetta.

Instructions

  1. Bring a large pan of salted water to the boil. Drop in the Tenderstem. Boil for five minutes, remove with a slotted spoon (keep the water, turn off the heat) and drain under cold water. Chop five sprigs of Tenderstem very finely. Put to one side to add to the dumplings.
  2. Put the mash potato into a large bowl. Add the finely chopped Tenderstem, the flour, egg and a good pinch of salt and pepper. Using a metal spoon at first, bring the mixture together. Then tip it out onto a board and knead it until all the flour is incorporated into the potato.
  3. Sprinkle a little extra flour onto the board and cut the dough into four quarters. Roll each piece into a long cylinder and cut at an angle into one inch pieces. Repeat until you have used up all the dough.
  4. Bring the salted water back to the boil and in batches, drop in the dumplings. Gently boil for three to four minutes.They will rise to the top once cooked. Take them out with a slotted spoon, drain and cook the rest.
  5. Once the dumplings are cooked, add one tablespoon olive oil and the butter to a large frying pan. Gently fry the shallots and the chopped ham. Add the rest of the pre-cooked Tenderstem and add the dumplings to the pan to colour them slightly. Cook for a further two minutes and serve immediately.

Nutrition Facts

Serving Size Serves 4

Amount Per Serving

% Daily Value

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

There are also lots of other globally inspired recipes to be found on the site, here.

With many thanks to Tenderstem ® for this recipe commission. 

Happy Spring!

Linking up to Simple and in Season – March

Filed Under: Light Meals and Salads, Main Meals, News and Features, Polish Heritage, Sponsored/Commissioned/Ad32 Comments

« Simple and in Season February Round Up
Five spring recipes in BBC Good Food Magazine »

About Ren

Ren Behan is a British-born food writer of Polish descent. She is a mum to three young children (13, 10 and 5) and spends lots of time with them in the kitchen. Ren writes about seasonal, family-friendly food on her blog www.renbehan.com. She also contributes recipes and articles to online and print food publications, such as Food52.com, GreatBritishChefs.com, Huff Post Food and JamieOliver.com. She holds a Diploma in Food Journalism with Distinction and has completed a Food Styling course at Leiths School of Food and Wine.

Ren’s cookbook, Wild Honey and Rye: Modern Polish Recipes, draws upon her Polish heritage and regular travels to Poland.

Reader Interactions

Comments

  1. Dannii @ Hungry Healthy Happy says

    March 25, 2014 at 2:14 pm

    I still haven’t gotten round to make gnocchi, but I really must try it out.

    Reply
    • Ren Behan says

      March 28, 2014 at 2:40 pm

      Hope you get the chance, Dannii.

      Reply
  2. Morgan @ Peaches, Please! says

    March 24, 2014 at 2:49 pm

    I’ve never heard of Polish gnocchi, but it looks fabulous. I’ll have to go check it out!

    Reply
    • Ren Behan says

      March 28, 2014 at 2:39 pm

      Thanks Morgan!! x

      Reply
  3. Katie Bryson says

    March 24, 2014 at 11:09 am

    What a delicious sounding combination Ren. I’m normally too lazy to make my own gnocchi, but I reckon I’ll have to give this a go one weekend as the boys love food like this.

    Reply
    • Ren Behan says

      March 28, 2014 at 2:39 pm

      Thanks Katie, it’s super easy to make and a great way of using up mash x

      Reply
  4. Helen @ Fuss Free Flavours says

    March 24, 2014 at 9:10 am

    Lovely Ren! Perfect for this spring weather too!

    Reply
    • Ren Behan says

      March 24, 2014 at 10:44 am

      Thank you Helen! Hope you had fun skiing xx

      Reply
  5. Urvashi@BotanicalBaker says

    March 23, 2014 at 7:11 pm

    I love the look of those and I love the pairing with Tenderstem. Really enjoyed working with them on my commission too. So easy to steam and pair with so many worldwide dishes.

    Reply
    • Ren Behan says

      March 24, 2014 at 10:44 am

      Yes congratulations, too fellow Tenderstemee!

      Reply
  6. Louisa Foti says

    March 22, 2014 at 9:11 pm

    LOVE tenderstem and PSB! Your polish gnocchi looks delightful and so prettily served, shall go and have a look at the recipe on the tenderstem site.

    Reply
    • Ren Behan says

      March 24, 2014 at 10:43 am

      Thanks Louisa, hope you get to try it

      Reply
  7. Laura@howtocookgoodfood says

    March 21, 2014 at 6:49 pm

    What a gorgeous looking plate of food. I do love gnocchi and adding the broccoli is such a good idea. Luckily my kids also love both so this is a dish I will try making for us all to enjoy together and welcome Spring!

    Reply
    • Ren Behan says

      March 24, 2014 at 10:43 am

      Thanks Laura, yes it adds some extra texture to the dough, too x

      Reply
  8. London Unattached Lifestyle and Travel says

    March 21, 2014 at 1:07 pm

    Lovely ren, – a great idea – I’m a big fan of Tenderstem

    Reply
    • Ren Behan says

      March 21, 2014 at 2:06 pm

      Thanks Fiona, hope you are well!

      Reply
  9. Sarah, Maison Cupcake says

    March 21, 2014 at 11:09 am

    Beautiful combination, I love gnocchi and never had it with broccoli before.

    Reply
    • Ren Behan says

      March 21, 2014 at 2:05 pm

      Thanks Sarah hope you get to try it x

      Reply
  10. Choclette says

    March 21, 2014 at 10:56 am

    Your Polish gnocchi sounds scrumptious Ren and the added bits of broccoli are a good idea for making it look and taste a little more interesting.

    Reply
    • Ren Behan says

      March 21, 2014 at 2:05 pm

      Thank you Choclette – now to incorporate some chocolate for you!

      Reply
  11. Sylvia says

    March 21, 2014 at 9:57 am

    I love kopytka! Remember my granny making them with onions, bacon and lots of butter! Yum 😉
    I have recipe for them coming up on the blog soon, with wild polish mushrooms suce 😉

    Reply
    • Ren Behan says

      March 21, 2014 at 2:05 pm

      Ooh lovely, yes such an easy dish to make, and so nice when they are pan-fried a little. They’d be nice with some wild garlic and mushrooms, too …..

      Reply
  12. Madeleine Morrow says

    March 20, 2014 at 8:54 pm

    What an inventive recipe. I adore tenderstem and cook it very frequently but never before with Gnocchi

    Reply
    • Ren Behan says

      March 20, 2014 at 9:04 pm

      Thanks Madeleine x

      Reply
  13. Janie says

    March 20, 2014 at 7:08 pm

    This one looks lovely too. Funnily enough I just had tenderstem, roasted in a little oil with roast new potatoes and chicken. Delish!
    Janie x

    Reply
    • Ren Behan says

      March 20, 2014 at 9:03 pm

      Ooh sounds lovely, Janie x

      Reply
  14. Glamorous Glutton says

    March 20, 2014 at 6:25 pm

    Looks great, very original to include the Tenderstem in the gnocchi. GG

    Reply
    • Ren Behan says

      March 20, 2014 at 9:03 pm

      Thank you GG :-)))

      Reply
  15. Janice Pattie (@FarmersgirlCook) says

    March 20, 2014 at 4:29 pm

    Delicious!

    Reply
    • Ren Behan says

      March 20, 2014 at 4:56 pm

      Thank you Janice x

      Reply
  16. Bintu @ Recipes From A Pantry says

    March 20, 2014 at 2:52 pm

    Ren that just looks amazing esp as I adore gnocchi. Will have to check it out.

    Reply
    • Ren Behan says

      March 20, 2014 at 3:58 pm

      Thank you Bintu!

      Reply
    • Avalide best buy
    • Azilect generic price
    • Cost of singulair at costco
    • Cheap generic zetia
    • Norvasc price in pakistan
    • Cost of aggrenox

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Posts by email!

Subscribe now to get new posts direct to your email inbox

Search the site

Follow me on Instagram!

340,000+ Pinterest Followers – RenBehanFood

Visit Ren Behan Food's profile on Pinterest.

Archives

Footer

Copyright © 2023 Ren Behan · Custom Theme by Moonsteam Design