These are Polish potato dumplings known as kopytka. They are similar to Italian gnocchi but less fussy, at least the way that I make them.
- 1.5 pounds potatoes
- 8 ounces all-purpose flour
- 5 eggs
- 1 tbs kosher salt
- 1 large leek
- 1 tbs butter
- 3 medium tomatoes
- 1 link of smoked sausage
- a little more salt
- Put the whole potatoes in a pot and cover with water. Bring to a boil and cook until tender. Drain and let the potatoes air dry and cool off a bit.
- Meanwhile, slice the leeks into coins about 1/4" thick. Put them in a bowl and cover with water. Soak them a bit to get all of the dirt off of them. Leeks are as dirty as they are delicious.
- Dice the sausage and tomatoes so they will be ready to cook after you make the dumplings.
- Hopefully the potatoes are now cool enough to handle. You should be able to peel the skin right off with your fingers.
- Mash the potatoes. If you have a ricer, use the ricer; that will make the best and fluffiest dumplings.
- Mix in the eggs, flour, 1 tablespoon of salt to make the dough.
- Bring a large pot of water to a boil.
- Grab a chunk of dough and roll it out on a lightly floured counter-top into a snake about 1/2" in diameter.
- Cut through the dough diagonally to make the dumplings into little rhombuses (I looked it up, both rhombi and rhombuses are correct plural forms of rhombus) about an inch to an inch and a half long.
- Cook the dumplings in small batches of about 15-20 in the boiling water. First they will sink, then they will float up to the surface. Cook them until they have floated for about a minute, then scoop them out onto an oiled baking pan to rest.
- Finish shaping and cooking the dumplings in batches until you are out of dough.
- Heat a saute pan over medium high heat and add 1 tablespoon of butter and 1 tablespoon of vegetable oil. When the butter has melted and stopped bubbling add half of the dumplings and toss to coat with the hot oil. Let the dumplings brown and then give them another toss to turn them over. Repeat until they are brown on all sides. Put the fried dumplings onto a serving plate and repeat with the remaining dumplings.
- Melt another tablespoon of butter and saute the leeks over medium heat in the butter, stirring occasionally until they are wilty. Remove from the pan and reserve.
- Get the pan hot again and add the diced sausage. Stir it around and let it start to brown.
- Once the sausage is nicely browned add the diced tomatoes and cook down, stirring often over high heat until much of the liquid has cooked off and the sauce has thickened. Add the sauteed leeks back into the sauce and then pour over the dumplings.
- Serve immediately.