Recipe for: Small Kopytka with Butter and Young Asparagus - photo 1
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Recipe for: Small Kopytka with Butter and Young Asparagus

Breakfasts for Kids Regional Cuisine of Poland 60 min Medium 7 wyświetleń ~10.04 PLN * - (0)
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Description

Delicate, small potato dumplings in Silesian, homemade style served with melted butter and young, spring asparagus. This is a light, colorful breakfast option for children: the dumplings are soft and easy to chew, while the green asparagus adds crunch and vitamins. The dish combines the simplicity of Silesian cuisine with a spring touch of seasonal products and can be served with chopped parsley, sorrel for a tangy contrast, or grated cheese for a milder flavor.

Ingredients Used

Ingredients (10)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 200 g
  • Chicken egg 2 szt. (~120 g)
  • Butter 50 g
  • Young asparagus 300 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • Parsley 30 g
  • ✨ Opcjonalne
  • Sorrel 30 g
  • Cheese 80 g
💰 Szacowany koszt dania: ~10.04 PLN (2.51 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of potatoes

1

Peel the potatoes and immediately place them in cold water to prevent them from darkening. Cut into even pieces about 2-3 cm (this will ensure they cook evenly). Place in a large pot, cover with cold water so that it covers the vegetables by about 2 cm. Add about 5 g of salt (from the total amount) to the water and bring to a boil over high heat.

Ingredients: Salt
Use a large pot (at least 3-4 liters) with a lid. Cutting into even pieces will shorten the cooking time and prevent some parts from overcooking.
2

Cook the potatoes over medium heat for 15-20 minutes from the moment of boiling, until they are soft inside - check with a fork: it should easily go in, and the potato should break apart slightly. Drain the potatoes and set them aside in a colander for 2 minutes to allow any excess water to evaporate.

Check the tenderness with a fork by piercing the largest piece. If there is resistance, cook for another 2-3 minutes.

Preparing the dough

3

Mash the hot potatoes with a potato masher or pass them through a potato ricer into a large bowl. Important: the mixture should be smooth and free of lumps. Wait 5-10 minutes until the mixture is warm but not hot (this prevents the flour from darkening too much).

Use a pestle or a press. If the mixture is watery, drain it a little longer in a sieve - excess moisture makes it difficult to achieve a good dough consistency.
4

To the warm potato mixture, add the remaining 3 g of salt, crack in the whole eggs, and gradually add 200 g of all-purpose flour. First, mix with a wooden spoon, and when the ingredients are combined, quickly knead by hand or use a mixer with a hook on low speed for 1-2 minutes. The dough should be smooth, elastic, and slightly sticky - do not add more flour than specified, as the dumplings will be tough.

Ingredients: Wheat flour, Salt
Use a large metal or ceramic bowl and a wooden spoon. If you don't have a mixer, knead by hand for 2-3 minutes. If the dough is too sticky, add a maximum of 1-2 tablespoons of flour.

Shaping the dumplings

5

On a floured surface, divide the dough into 4 parts. From each, shape a roll with a thickness of 1.5-2 cm. By cutting diagonally, you will get small dumplings about 2 cm long. Optionally, gently press each piece with a fork to create characteristic ridges, which will help hold the butter.

Ingredients: Wheat flour
Use a pastry wheel or a sharp knife and a wooden board. Do not press too hard - too tight shaping will make the dumplings tough after cooking.

Cooking gnocchi

6

In a large pot, bring water (about 3 liters) to a boil with a pinch of salt. Drop in the gnocchi in batches (no more than a handful at a time), gently stirring with a spoon to prevent them from sticking to the bottom. Once the gnocchi float to the surface, cook them for another 1-2 minutes. Use a slotted spoon to remove them to a plate and set aside to drain.

Ingredients: Salt, Wheat flour
The best is a large pot and a slotted spoon. Cook in several batches so that the water temperature does not drop too much.

Asparagus and butter

7

Trim the woody ends of the asparagus (about 2-3 cm). Cut the stems into 3-4 cm pieces, keeping the whole tips for decoration. In a large skillet, melt 30 g of butter over medium heat, add the asparagus, and sauté for 4-6 minutes until they are tender-crisp and bright green. Season with 1-2 pinches of black pepper.

Ingredients: young asparagus, Butter, Black pepper
Use a wide skillet (24-28 cm). Sauté the asparagus quickly over medium heat to preserve color and crunch. If you prefer, you can briefly blanch them for 2-3 minutes beforehand.

Finishing

8

To the pan with asparagus, add the cooked gnocchi and the remaining 20 g of butter. Gently stir for 1-2 minutes until the butter melts and coats the gnocchi and asparagus. Add the chopped parsley. If you are using sorrel, chop it finely and add it just before serving for a fresh, slightly tangy touch. Additionally, you can sprinkle grated yellow cheese on top.

Ingredients: young asparagus, Butter, Parsley, sorrel, Cheese, Wheat flour
Use a wide silicone spatula to avoid breaking the gnocchi. Stir gently, and if the dish seems dry, add a teaspoon of the water from cooking the gnocchi.

Serving

9

Serve the gnocchi hot on a plate, distributing them evenly and placing the asparagus on top. Sprinkle with fresh parsley and optionally finely chopped sorrel or grated cheese. For children, you can serve a portion with less pepper and thicker pieces of asparagus.

Ingredients: young asparagus, Butter, Parsley, sorrel, Cheese
For serving, use a flat plate with a diameter of about 22-24 cm. Decorate with a few whole asparagus tips for a nice effect.

Cleaning and Storage

10

If there are leftover potato dumplings, cool them to room temperature, spread them out on a tray so they don't stick together, and place them in the refrigerator in a closed container for up to 48 hours. To reheat, use a pan with a little butter and fry for 3-4 minutes until hot and slightly browned.

Ingredients: Wheat flour
Do not store the gnocchi in a hot pot – moisture will cause them to stick together. For freezing, arrange the gnocchi on a baking sheet, freeze them, and then transfer to bags.

Fun Fact

💡

Kopytka is a dish popular in many regions of Poland; the name comes from the shape resembling small horse hooves. In Silesian tradition, they are served both sweet and savory.

Best for

wiosenne śniadanie posiłek dla dzieci lekki obiad rodzinny

Tips

🍽️ Serving

Serve immediately after preparation, while the butter is still shiny. For children, prepare a version with less pepper and finely chopped asparagus. You can also serve natural yogurt with a bit of sorrel for a more tangy touch.

🥡 Storage

Store in the refrigerator for up to 48 hours in an airtight container. For freezing, spread the dumplings individually on a tray, freeze for 1-2 hours, then transfer to bags - they can be stored for up to 3 months. Reheat in a pan with butter or in the oven at 180°C for 8-10 minutes.

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