Lactose-Free Potato Dumplings in Velvety Mushroom Sauce with a Hint of Thyme - photo 1
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Lactose-Free Potato Dumplings in Velvety Mushroom Sauce with a Hint of Thyme

Pikantne Main Dishes Vegetarian Dishes Lunches 120 min Medium 27 wyświetleń ~32.30 PLN - (0)
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Description

Here is a classic of Polish cuisine in a modern, vegetarian, and completely lactose-free version. Kopytka, or delicate potato dumplings, get their name from their charming shape resembling little hooves. In the traditional version, they are often served with butter and breadcrumbs, but in this recipe, we immerse them in a deep, aromatic, and velvety creamy mushroom sauce. The secret to its flavor is the slow simmering of mushrooms with onions and fresh thyme, and we achieve the perfect creamy consistency without using dairy thanks to oat cream. The dish is incredibly filling and warming, perfect for cooler days. Its earthy, forest aroma evokes family dinners and the warmth of home. Served with fresh parsley, it makes a wholesome, elegant meal that will delight both lovers of tradition and seekers of new, plant-based flavors.

Ingredients Used

Ingredients (16)

Servings:
4
  • Potatoes 6.7 szt. (~1000 g)
  • Brown mushrooms 500 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • Oat cream 18% 250 ml
  • Chicken egg 1 szt. (~60 g)
  • Rapeseed oil 15 g
  • Vegetable broth 200 ml
  • Light soy sauce 15 ml
  • Fresh thyme 5 g
  • Wheat flour type 450 250 g
  • Butter (mass) 30 g
  • 🌿 Przyprawy
  • Salt 10 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Parsley 0.5 pęczek (~15 g)
  • Truffle oil 5 g
💰 Szacowany koszt dania: ~32.30 PLN (8.08 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparing the potatoes

1

Thoroughly wash the potatoes under running water, scrubbing the skin with a brush to remove any dirt. Do not peel them! Place the potatoes in a large pot, cover them completely with cold water. Add one teaspoon of salt. Cook over medium heat until tender, which will take about 20-30 minutes depending on the size of the potatoes. Check with a fork - it should easily pierce the flesh.

Ingredients: Potatoes, Salt
Cooking potatoes in their skins is crucial! This way, they will absorb significantly less water, and the dough for the gnocchi will be firm and won't require adding a large amount of flour, which could make them tough.
2

Drain the cooked potatoes and leave them in the pot for a few minutes to steam off. Then, while they are still hot, peel them (you can pierce the potato with a fork to avoid burning yourself). Mash the prepared potatoes through a potato ricer or thoroughly mash them with a masher until smooth and lump-free. Spread the potato mixture on a tray or large plate and let it cool completely. This is a very important step!

Ingredients: Potatoes
Use a potato ricer to achieve a perfectly smooth and airy mixture. Do not use a blender or food processor - they will make the mixture sticky. The potatoes must be completely cold before adding the flour; otherwise, the dough will be sticky.

Dough for potato dumplings

3

Transfer the cooled potato mixture to a work surface or a large bowl. Make a well in the center. Crack an egg into it, add a pinch of salt, and then gradually add the sifted flour. Start kneading the dough, combining the ingredients from the inside out. Knead the dough only until the ingredients are combined and a smooth, elastic ball forms. The dough should be soft but not sticky to the hands.

Ingredients: Wheat flour type 450, Chicken egg, Salt
The most common mistake is over-kneading the dough or adding too much flour. Knead briefly, for 2-3 minutes. If the dough is sticky, sprinkle a little flour on your hands and the work surface instead of adding it directly to the dough. The less flour, the more delicate the dumplings.

Shaping and cooking the dumplings

4

Divide the dough into 3-4 parts. Roll each part on a lightly floured countertop into a log about 2 cm thick. Then, gently flatten the log with your hand. Using a sharp knife, also lightly dusted with flour, cut the dumplings at an angle of about 45 degrees, creating characteristic diamonds. Place them on a board or tray dusted with flour to prevent sticking.

To achieve a nice shape, use a sharp knife. A dull knife will crush the dough. Try to make all the dumplings similar in size - this way they will cook evenly.
5

In a large, wide pot, bring about 3-4 liters of water to a boil. Salt it generously (about 1 teaspoon of salt per liter of water). When the water starts to boil vigorously, reduce the heat to medium. Gently add the dumplings in batches to the boiling water. Do not add too many at once to avoid lowering the water temperature. After adding them, gently stir with a wooden spoon to prevent them from sticking to the bottom. Cook for about 2-3 minutes from the moment they float to the surface. Remove them with a slotted spoon to a plate.

Ingredients: Salt
Use a large pot so the gnocchi have room to float freely. Scoop them out immediately after they rise to the surface and a brief cooking, to prevent them from becoming overcooked and gummy. You can drizzle the finished gnocchi with a bit of oil to prevent them from sticking together while waiting for the sauce.

Velvety Mushroom Sauce

6

While the water for the dumplings is boiling, prepare the sauce. Clean the mushrooms with a damp cloth (do not wash them under water, as they will soak up moisture) and slice them into pieces about 0.5 cm thick. Peel the onion and chop it into small cubes. Peel the garlic and finely chop it or press it through a garlic press.

Ingredients: Brown mushrooms, Onion, Garlic
To clean the mushrooms, it's best to use a brush or paper towel. Cutting them into thicker slices will help them maintain a nice texture after frying.
7

In a large, deep skillet, heat 1 tablespoon of canola oil. Add the chopped mushrooms and sauté over fairly high heat, stirring less frequently, until they are nicely browned and the water has evaporated (about 5-7 minutes). Then remove the mushrooms from the skillet and set them aside on a plate. In the same skillet, add the vegetable butter. Once it has melted, add the chopped onion and sauté over medium heat for 4-5 minutes, until it becomes translucent and soft. At the end of cooking, add the garlic and sauté for another minute, until it releases its aroma.

Ingredients: Rapeseed oil, Brown mushrooms, Butter (mass), Onion, Garlic
The key to delicious mushrooms is frying them in a hot pan in a single layer. If you add too many, they will start to steam instead of fry and won't have a deep flavor. Therefore, it's best to fry them in batches.
8

In the pan with the sautéed onion and garlic, add the sautéed mushrooms again. Add the leaves from the sprigs of fresh thyme. Pour in the soy sauce and hot vegetable broth. Use a wooden spoon to scrape all the burnt bits from the bottom of the pan (this is called deglazing), which are full of flavor. Bring everything to a boil, then reduce the heat and simmer covered for about 10 minutes to let the flavors meld.

Ingredients: Vegetable broth, Light soy sauce, Fresh thyme
Deglazing is a technique that involves pouring liquid onto a hot pan to dissolve the flavorful bits stuck to the bottom. It's the secret to the deep flavor of many sauces.
9

Reduce the heat to the minimum. Slowly pour in the oat cream, stirring constantly to combine it with the sauce. Heat the sauce for another 2-3 minutes until it thickens slightly, but do not bring it to a rapid boil. Season to taste with salt and freshly ground black pepper.

Ingredients: Oat cream 18%, Salt, Black pepper
Plant-based creams, especially those with lower fat content, can curdle when boiled rapidly. Therefore, it is important to add it over low heat and gently warm it up.

Serving

10

Add the cooked gnocchi directly to the pan with the hot sauce and gently mix to coat each dumpling with the sauce. Heat together for one minute. Serve on deep plates. Before serving, generously sprinkle with freshly chopped parsley. Additionally, to enhance the aroma, you can drizzle the dish with a few drops of truffle oil.

Ingredients: Parsley, Truffle oil
The dish tastes best served immediately after preparation, when the gnocchi are warm and tender. If the gnocchi have cooled down, you can reheat them by dropping them into hot water for a minute before adding them to the sauce.

Fun Fact

💡

The name 'kopytka' comes from their characteristic shape, which resembles small horse hooves. In some regions of Poland, such as Kujawy, kopytka with the addition of cooked sauerkraut and mushrooms are called 'gray dumplings'.

Best for

Rodzinny obiad niedzielny Sycąca kolacja w chłodny dzień Danie pocieszenia (comfort food) Wegetariańskie przyjęcie

Tips

🍽️ Serving

Kopytka in mushroom sauce are a complete dish, but they pair wonderfully with a simple arugula salad with vinaigrette or with a sauerkraut salad that will cut through the creaminess of the sauce. The dish can be topped with toasted walnuts for added crunch.

🥡 Storage

If you have leftover gnocchi, store them separately from the sauce in the refrigerator for up to 2 days. Gnocchi without sauce can be frozen - arrange them in a single layer on a tray, freeze, and then transfer to a bag. Store the sauce in an airtight container in the refrigerator for up to 3 days. To reheat, first warm the sauce, then add the gnocchi to it.

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