Polish Potato Gnocchi with Buttered Breadcrumbs

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Kopytka—Polish for "little hooves"—are tender potato dumplings that have graced Polish family tables for generations as a quick weeknight main or cozy side. Made from leftover boiled potatoes, a handful of flour, and a single egg, these pillowy crescents are boiled until they float and finished with a generous shower of nutty browned buttered breadcrumbs and a cool dollop of sour cream.

Prep Time20 mins

Cook Time20 mins

Total Time40 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

510 kcalCalories
14 gFat
8 gSaturated Fat
82 gCarbs
5 gFiber
3 gSugar
12 gProtein
480 mgSodium
720 mgPotassium
90 mgCalcium
3.5 mgIron
22 mgVitamin C
280 mcgVitamin A

Ingredients

For the dumplings

2 lbs (about 900 g) Yukon Gold potatoes, peeled and cut into 1-inch cubes
1 1/2 cups (190 g) all-purpose flour, plus more for dusting
1 large egg, lightly beaten
1 tsp fine sea salt
1/2 tsp ground nutmeg (optional)

For the breadcrumb topping and serving

4 tbsp (57 g) unsalted butter
1/2 cup (50 g) plain dried breadcrumbs or panko
2 tbsp chopped fresh flat-leaf parsley
1 cup full-fat sour cream, for serving
Crispy crumbled bacon, optional

Directions

Place the cubed potatoes in a large pot, cover with cold water by 1 inch, salt generously, and bring to a boil. Cook until a fork pierces them easily, 12 to 15 minutes.
Drain the potatoes thoroughly and return them to the hot pot. Rest over low heat for 1 minute to drive off excess moisture, then press through a ricer (or mash very smoothly) into a large mixing bowl.
Sprinkle the flour evenly over the warm potatoes, add the egg, salt, and nutmeg if using. Using a fork, gently fold everything together just until it comes together into a soft, slightly sticky dough—do not overwork it.
Turn the dough onto a lightly floured surface, divide into 4 portions, and roll each into a rope about 3/4 inch thick. Cut each rope crosswise into 1-inch pieces and press a small dimple into each with a fork for a traditional ridged look.
Bring a wide pot of lightly salted water to a gentle boil (not a rolling boil). Working in two batches, drop the dumplings in and stir once to keep them from sticking; once they float, continue to cook 2 to 3 minutes more.
While the dumplings cook, melt the butter in a medium skillet over medium heat. Add the breadcrumbs and cook, stirring often, until deep golden brown and fragrant, 3 to 4 minutes. Off the heat, stir in the parsley.
Lift the dumplings out with a slotted spoon, transfer to a warm serving bowl, and spoon the browned breadcrumbs and butter over the top. Serve hot with sour cream on the side (and bacon, if using).

Cook’s Notes

Use starchy or all-purpose potatoes like Yukon Gold or Russet; waxy varieties make the dumplings dense and gummy.
Work with warm, never hot, potatoes and mix the dough just until it comes together—overworking develops gluten and toughens the dumplings.
Freeze the shaped, uncooked dumplings on a parchment-lined tray until solid, then transfer to a freezer bag for up to 2 months; boil directly from frozen, adding 2 minutes to the cook time.
For a sweet "lazy" version ("kopytka leniwe"), stir 1 cup of dry curd cheese into the dough and serve with caramelized onions or cinnamon sugar.
Boil the dumplings in water that is just at a simmer—vigorous boiling can beat them apart before they set.