Kopytka (Polish gnocchi) with bacon and mushrooms


Fruit & Vegetables

  • 500g of potatoes, such as Maris Piper or a heritage variety, peeled
  • 1 onion, finely chopped
  • 200g of chanterelles, porcini or chestnut mushrooms

Store Cupboard

  • 250g of plain flour, plus extra for dusting (or use almong flour for a gluten-free version)
  • 1 egg, beaten
  • sea salt

Spices & Dried Herbs

  • freshly ground black pepper

Oils & Vinegars

  • vegetable oil, or olive oil


  • 1 tsp butter

Fresh Meat

  • 100g of bacon, preferably Polish boczek, or pancetta

Salad & Fresh Herbs

  • 2 tsp chopped parsley