Tenderstem Kopytka (Polish Gnocchi) with Shallots and Polish Ham

  • 200g pack Tenderstem
  • 500g mashed potatoes, cooled
  • 250g plain flour, plus extra for dusting
  • 1 egg, beaten
  • Sea salt and ground black pepper
  • 1 tablespoon olive oil
  • A small knob of butter
  • 2 shallots, peeled, chopped
  • 200g Polish ham or bacon, such as Sopocka or Wiejska, or use pancetta

Bring a large pan of salted water to the boil. Drop in the Tenderstem. Boil for 5 minutes, remove with a slotted spoon (keep the water, turn off the heat) and drain under running cold water. Chop 5 of the pieces of Tenderstem very finely. Put to one side to add to the dumplings.

Put the mashed potato into a large bowl. Add the finely chopped Tenderstem, the flour, egg and a good pinch of salt and pepper. Using a metal spoon at first, bring the mixture together. Then tip it out onto a board and knead it until all the flour is incorporated into the potato.

Sprinkle a little extra flour onto the board and cut the dough into quarters. Roll each piece into a long cylinder and cut at an angle into 2cm pieces. Repeat until you have used up all the dough.

Bring the salted water back to the boil and in 3-4 batches. Drop in the dumplings and gently boil for 3-4 minutes. They will rise to the top once cooked. Take them out with a slotted spoon, drain and cook the rest.

Once the dumplings are cooked, add one tablespoon olive oil and the butter to a large frying pan. Gently fry the shallots and the chopped ham. Add the rest of the pre-cooked Tenderstem and add the dumplings to the pan to colour them slightly. Cook for a further 2 minutes and serve immediately.

Recipe courtesy of Tenderstem Broccoli

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