Kopytka, often referred to as Polish potato dumplings, are a beloved comfort food in Poland, similar to Italian gnocchi.

These delightful dumplings have a long history in Polish cuisine, traditionally made to use up leftover potatoes from previous meals.

To make kopytka, start by peeling and boiling potatoes until they are tender. Once cooked, mash the potatoes and mix them with flour, an egg, and a pinch of salt to form a dough. Roll the dough into ropes and cut them into small pieces.

The dumplings are then boiled in salted water until they float to the surface, indicating they are cooked through. They are often served with melted butter and fresh herbs, but can also be enjoyed with a variety of sauces or as a side dish to meat dishes.

While the traditional recipe is simple, some variations include adding cheese or herbs to the dough for extra flavor. Kopytka can also be pan-fried after boiling for a crispy exterior.

In Poland, kopytka are typically served as a main course or a side dish, providing a hearty and satisfying meal. They are especially popular during family gatherings and festive occasions.

From a nutritional standpoint, kopytka are a good source of carbohydrates and can be part of a balanced diet. However, those watching their calorie intake should be mindful of portion sizes and the amount of butter or sauce used.