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!
Kopytka (Polish Gnocchi) with Tenderstem ®
- 200 g pack Tenderstem
- 500 g mashed potatoes cooled
- 250 g 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
- 200 g Polish ham or bacon such as Sopocka or Wiejska, or use pancetta.
- 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.
- 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.
- 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.
- 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.
- 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.
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.