Kopytka (Polish Gnocchi) with Tenderstem ®



  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.

Recipe by Ren Behan - Author Wild Honey and Rye at