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Dumplings with cheese and raspberries

Desserts Fusion cuisine 50 min Medium 24 wyświetleń ~42.49 PLN * - (0)
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Description

Sweet potato dumplings with a delicate cottage cheese filling served with an aromatic raspberry sauce — a Polish classic in a modern twist. The dough is made from mashed potatoes and flour, but instead of the typical presentation, we finish each dumpling with a creamy center of semi-fat cottage cheese and serve it with a warm, slightly sour sauce made from fresh raspberries and toasted almond flakes. The dish combines the creaminess of the cottage cheese with the subtle sweetness of the raspberries, and a brief sauté in butter adds a caramelized note. Perfect as a dessert after dinner, for a spring gathering, or with afternoon tea — it looks impressive and tastes light, while also being satisfying thanks to the potatoes and protein from the cheese.

Ingredients Used

Ingredients (12)

Servings:
4
  • Potatoes 5.3 szt. (~800 g)
  • Wheat flour 220 g
  • Chicken egg 1 szt. (~60 g)
  • Cottage cheese 250 g
  • Sugar 70 g
  • Raspberry 300 g
  • Butter 30 g
  • Lemon 0.2 szt. (~15 g)
  • 🌿 Przyprawy
  • Salt 1 g
  • ✨ Opcjonalne
  • Vanilla sugar 8 g
  • Almond 30 g
  • Sour cream 50 g
💰 Szacowany koszt dania: ~42.49 PLN (10.62 PLN/porcję)
* Brak cen dla niektórych składników

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Dumpling dough

1

Prepare the potatoes: peel the potatoes and cut them into equal pieces (about 3–4 cm). Place in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Cook over medium heat for 20–25 minutes, until a fork can be inserted without resistance (they should be soft all the way through).

Ingredients: Salt
Use a large pot so the potatoes cook evenly. Cold water helps avoid overcooking the outer layer. Check with a fork: if it goes in smoothly, the potatoes are ready.
2

Drain the potatoes in a colander and set aside for 2–3 minutes to evaporate excess moisture. Lower the temperature and pass the hot potatoes through a potato ricer or mash them thoroughly with a potato masher until very smooth. Transfer the warm (not hot) puree to a floured work surface.

Use a potato ricer for the lightest texture. If using a masher, mash vigorously to avoid lumps. The puree should be warm — too hot can thin the dough after adding the egg.
3

In the center of the puree, form a large indentation. Pour the sifted wheat flour next to it, add the egg, and gently sprinkle a little flour over the entire surface to prevent sticking. Starting from the center, combine the ingredients with a knife or spatula, then quickly knead with your hands into a smooth, slightly elastic mass. Do not knead for too long — 1–2 minutes is enough. The dough should be slightly sticky; if it is very sticky, add a maximum of 30 g of flour.

Ingredients: Wheat flour
Use a wooden spatula or your floured hands to combine. Avoid over-kneading — excessive kneading will make the dumplings tough.

Cheese filling

4

Prepare the filling: crumble the cottage cheese with a fork in a bowl. Add 30 g of sugar and (optionally) vanilla sugar, and mix vigorously until you have a uniform mass. If you prefer a creamy interior, use an immersion blender in short pulses (10–15 seconds) to achieve a smooth consistency.

Ingredients: Cottage cheese, Sugar, Vanilla sugar
Use a medium-sized bowl and a fork to crumble the cottage cheese. If the cottage cheese is very dry, add a tablespoon of sour cream for a smoother consistency (optional).

Shaping the dumplings

5

Divide the dough into 4 equal parts. Roll each part with your hands on a floured countertop into a log about 2 cm thick. Cut pieces about 2 cm long with a knife. Slightly flatten each piece with your hand, place about 10–12 g (approximately 1 teaspoon) of cheese filling in the center, pinch the edges together, and shape into an oval dumpling. Arrange the finished dumplings on a floured tray to prevent them from sticking together.

Ingredients: Cottage cheese, Wheat flour
Use a small teaspoon to scoop the filling. The most common mistake is not sealing the edges tightly enough — check that the filling is well enclosed inside, otherwise it will leak during cooking.

Raspberry sauce

6

In a small saucepan, place the raspberries, the remaining sugar (40 g), and lemon juice. Heat over medium heat, gently stirring, until the raspberries release their juice and start to break down — 5–7 minutes. Reduce the heat and cook for another 2–3 minutes, until the sauce thickens slightly. If you want a seedless sauce, strain it through a fine sieve, pressing with a spoon.

Ingredients: Raspberry, Sugar, Lemon
Use a medium saucepan with a thick bottom to avoid burning. If the sauce is too thick after cooling, add 1–2 tablespoons of water and reheat.

Cooking gnocchi

7

In a large pot, bring water to a boil with a pinch of salt. When the water is boiling vigorously, reduce the heat to a gentle simmer (small bubbles). Add the gnocchi in batches (not tightly), so they have space to float. Cook for 3–4 minutes from the moment they rise to the surface (after they float, leave them for an additional 1–2 minutes). Remove with a slotted spoon to a tray lined with paper towels.

Ingredients: Salt
Use a large pot (at least 4–5 l) and a slotted spoon. Cooking too tightly will cause the gnocchi to stick together. If any come apart, they were likely not sealed properly or were too wet.

Frying and serving

8

In a large skillet, melt the butter over medium heat. Briefly sauté the cooked gnocchi for 1–2 minutes on each side until lightly browned (do not overcook, we just want a golden crust). Transfer to plates, generously drizzle with warm raspberry sauce, and sprinkle with toasted almond flakes. Serve immediately with an optional spoonful of sour cream on the side.

Ingredients: Butter, almond, sour cream, Raspberry
The best pan is 26–28 cm in diameter; do not overcrowd it. Use a dry pan for toasting almonds and stir frequently — the flakes burn quickly.

Options and tips

9

If you are worried about the filling leaking out during cooking, you can mix the cottage cheese with the dough instead of making stuffed dumplings (after reducing the flour by 40–60 g) — you will get a 'cheese' version without the risk of leaking. Additionally, you can add vanilla sugar to the filling or sprinkle the dessert with powdered sugar before serving.

Ingredients: Cottage cheese, Vanilla sugar
Alternative: instead of frying the gnocchi in butter, you can serve them without frying with a bit of grated lemon zest in raspberry sauce for freshness.

Fun Fact

💡

Kopytka are a traditional Polish dish made from potatoes, and in their sweet version, they have long been a simple homemade dessert. Stuffing kopytka with cottage cheese is a variation popular in regions where the combination of potato and cheese is appreciated.

Best for

rodzinny obiad wiosenne przyjęcie deser po niedzielnym obiedzie

Tips

🍽️ Serving

Serve the potato dumplings hot — the raspberry sauce should be warm to nicely coat the dumplings. Add a tablespoon of sour cream for contrast and fresh raspberries on top as decoration. A light sprinkle of lemon zest will add freshness.

🥡 Storage

Store uneaten gnocchi in the refrigerator for up to 24 hours in a closed container (sauce separately). Reheat in a pan over low heat with a bit of butter or in the oven at 160°C for 6–8 minutes. Do not freeze stuffed gnocchi — the filling may change texture after thawing.

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