Recipe for: Pan-fried gnocchi with bacon, asparagus, and rhubarb sauce - photo 1
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Recipe for: Pan-fried gnocchi with bacon, asparagus, and rhubarb sauce

Pikantne Main dishes Regional Cuisine of Poland 90 min Medium 2 wyświetleń ~33.22 PLN * - (0)
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Description

Pan-fried kopytka with bacon, asparagus, and rhubarb sauce is a springtime dish from Masuria that combines homey simplicity with the lightness of seasonal ingredients. The meaty bacon and golden, crispy kopytka contrast with the tart, velvety rhubarb sauce and the delicate green accent of sorrel. The dish has a contrasting texture — the soft interior of the kopytka, crispy bacon, and firm asparagus — as well as a complex flavor: salty-smoky, sweet-sour, and slightly creamy. Serve as a main dish for a family lunch or spring gathering; it pairs wonderfully with a salad of young leaves and a glass of light white wine. On the plate, it looks rustic: golden-brown kopytka with pieces of bacon, green asparagus shoots, and pink-red rhubarb sauce garnished with sorrel leaves.

Ingredients Used

Ingredients (17)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 200 g
  • Chicken egg 2 szt. (~120 g)
  • Butter 50 g
  • Smoked bacon 200 g
  • Asparagus 400 g
  • Rhubarb 300 g
  • Sugar 40 g
  • Onion 1 szt. (~150 g)
  • Garlic 2 ząbki (~10 g)
  • 18% cream 100 ml
  • Rapeseed oil 15 g
  • Sorrel 30 g
  • Mustard 15 g
  • 🌿 Przyprawy
  • Salt 8 g
  • Black pepper 4 szczypty (~2 g)
  • ✨ Opcjonalne
  • Fresh thyme 5 g
💰 Szacowany koszt dania: ~33.22 PLN (8.31 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dumplings

1

Preparing the potatoes: wash the potatoes and place them in a large pot. Cover with cold water so that the water reaches 2 cm above the potatoes. Add 5 g of salt (from the given amount). Bring to a boil over medium heat, reduce the heat, and cook for 25-30 minutes until the potatoes are soft — you can check this by piercing them with a knife: the knife should go in easily, without resistance. Drain and set aside to cool slightly (about 10 minutes) so they are not too hot to peel.

Ingredients: Salt
Use a large pot (at least 4 l) with a lid. Do not shorten the cooking time — undercooked potatoes will create lumps in the dough.
2

Peeling and mashing: when the potatoes are just warm to the touch (not hot), peel them with a knife. Pass them through a potato ricer or mash them with a masher in a large bowl/pressure cooker. Important: do this quickly — warm potatoes mash more easily into a smooth mixture and won't be gummy. The mixture should be smooth, without visible lumps.

Use a potato ricer for the best effect. If you don't have a ricer, mash with a masher and pass through a sieve.
3

Preparing the dough: transfer the cooled, yet still warm puree to a work surface or a large bowl. Make a well, crack in the eggs (120 g) and sprinkle with 1/2 of the flour (100 g). Add 3 g of salt and freshly ground pepper (1 pinch). Start gently mixing with a fork or your hand, gradually adding the rest of the flour. Knead the dough briefly (about 2-3 minutes) until it is compact, soft, and slightly sticky — do not add too much flour, the dumplings should be soft after cooking.

Ingredients: Wheat flour, Salt, Black pepper
Use a wooden spoon or your hands; if you have a mixer with a dough hook, set it to low speed. Do not knead for too long — over-kneading will make the dough rubbery.
4

Shaping the gnocchi: divide the dough into 4 parts. Roll each part by hand on a floured countertop into a log about 2 cm in diameter. Cut pieces diagonally with a knife (gnocchi) about 2 cm long. You can gently press each piece with a fork to create the characteristic grooves — they help hold the sauce.

Ingredients: Wheat flour
For dusting, use a small amount of flour (a few grams) — too much flour will weaken the delicacy of the dumplings. When shaping, keep your hands lightly dusted with flour.
5

Cooking gnocchi: bring a large pot of water to a boil with 3 g of salt. Add the gnocchi in batches so that the water doesn't stop boiling. Once the gnocchi float to the surface, cook for another 2 minutes, then remove with a slotted spoon to a plate. Before frying, drain them thoroughly of excess water.

Ingredients: Salt
Use a wide pot (min. 3 l) and a slotted spoon. If you add too many dumplings at once, they will stick together and lose their shape.

Rhubarb sauce

6

Prepare the sauce: finely chop the onion (150 g), cut the rhubarb (300 g) into 1-2 cm pieces, and chop the garlic (2 cloves). In a medium skillet, heat 1 tablespoon of canola oil (15 g). Add the onion and sauté for 4-5 minutes over medium heat until it becomes translucent and slightly golden. Add the garlic and sauté for 30 seconds.

Ingredients: Onion, Garlic, Rapeseed oil
Use a pan with a diameter of about 24-26 cm. Sauté the onion until it is translucent, not burnt — too much browning will give a bitter taste.
7

Add rhubarb and sugar (40 g) to the pan. Slightly increase the heat and cook for 6-8 minutes, stirring every 1-2 minutes, until the rhubarb breaks down and releases juice — the sauce should be soft but still have small pieces. If you want a smooth sauce, blend the mixture until smooth. Remove from heat and let cool for 2 minutes.

Ingredients: Rhubarb, Sugar
Use a wooden spoon for stirring. If the sauce is very sour, add a little more sugar to taste — taste gradually.
8

Seasoning the sauce: to the slightly cooled rhubarb, add mustard (15 g) and 18% cream (100 ml). Mix vigorously, bring to a boil over low heat for 1-2 minutes to thicken the sauce. Add chopped sorrel (1 bunch, 30 g) and stir for 30 seconds — the sorrel should wilt and add a green, tangy aroma. Taste and season with salt and pepper (use the remaining salt and pepper) to your liking.

Ingredients: Mustard, 18% cream, sorrel, Salt, Black pepper
If the sauce is too thin, cook for another minute; if too thick, add 1-2 tablespoons of water. Do not let it boil on high heat after adding the cream to prevent it from curdling.

Asparagus and bacon

9

Prepare the bacon and asparagus: cut the bacon into strips or cubes. Trim the woody ends of the asparagus (bending them with your fingers will show the natural breaking point). Heat a wide skillet, add the bacon, and fry over medium heat for 6-8 minutes until the fat renders and the pieces are golden. Remove a portion of the bacon to a plate (about 1/3) for decoration.

Ingredients: Smoked bacon
Use a pan with a diameter of 26-28 cm. Fry the bacon over medium heat so that the fat has time to render and the pieces brown nicely without burning.
10

In the pan with bacon, add a tablespoon of oil (if needed) and toss in the asparagus (400 g). Sauté for 4-6 minutes, stirring, until they are tender but not soft — they should remain bright green and slightly crunchy. Add the drained, cooked gnocchi and butter (50 g). Sauté everything together for 3-4 minutes, gently mixing, so the gnocchi lightly brown and absorb the flavors of the bacon and butter.

Ingredients: asparagus, Butter, Smoked bacon, Rapeseed oil
It's best to use a non-stick pan. Do not stir too aggressively so that the dumplings do not fall apart.

Assembly

11

Serving: place a portion of sautéed gnocchi with bacon and asparagus on a warm plate. Drizzle with 2-3 tablespoons of rhubarb sauce (amount according to preference). Sprinkle with the reserved bacon and optionally with fresh thyme (optional). Serve immediately — gnocchi taste best fresh and hot.

Ingredients: Butter, Smoked bacon, Fresh thyme, Rhubarb
Use a large dinner plate. Additionally, you can add a fresh salad of young leaves as a contrast.

Variations and tips

12

Alternatives: if you want a meatless version, replace the bacon with smoked tofu or sautéed slices of cheese. For a lighter version, use buttermilk mixed with a bit of cornstarch for thickening instead of cream. If the dough for the gnocchi is too sticky, add a maximum of 20 g more flour – a little at a time, until you achieve a non-sticky consistency.

Ingredients: Wheat flour, Butter
Offer alternatives to guests with dairy allergies – remember that substituting the cream will affect the flavor of the sauce.

Fun Fact

💡

Kopytka are traditional Polish dumplings made from potatoes. In Masuria, influenced by rural cuisine, they are often served with local additions — in season, rhubarb and sorrel give them a distinctive, tangy twist.

Best for

Wiosenne obiady rodzinne Przyjęcia w ogrodzie Regionalne festyny kulinarne

Tips

🍽️ Serving

Serve the gnocchi hot, directly after frying. On the plate, first arrange the gnocchi with bacon and asparagus, then garnish with a spoonful of rhubarb sauce on the side — guests can adjust the sourness. Add fresh leaves of sorrel or thyme for a contrast in color and aroma.

🥡 Storage

Store the rhubarb sauce separately in the refrigerator for up to 3 days in a tightly sealed container. It's best to reheat the gnocchi in a pan with butter for 3-4 minutes until hot and slightly browned. Do not store cooked gnocchi in a closed container for more than 2 days — they become too soft.

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