Tenderstem® Broccoli Kopytka (Polish Gnocchi) with Shallots & Polish Ham
Method
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Bring a large pan of water to the boil. Drop in the Tenderstem® broccoli. 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 the Tenderstem® broccoli very finely. Put to one side to add to the dumplings.
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Put the mashed potato into a large bowl. Add the finely chopped Tenderstem® broccoli, 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.
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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.
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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.
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Once the dumplings are cooked, add the olive oil and butter to a large frying pan. Gently fry the shallots and the chopped ham. Add the rest of the pre-cooked Tenderstem® broccoli and the dumplings to the pan to colour them slightly. Cook for a further 2 minutes and serve immediately.
More ways to cook Tenderstem®
Nutrition analysis of recipes featured on the Tenderstem® broccoli website is calculated by a registered dietitian using McCance and Widdowson's The Composition of Foods, Seventh Edition, but may vary slightly depending on the specific ingredients used. Analyses do not include optional ingredients or suggested accompaniments unless specific amounts are given. If there is a range in the amount of an ingredient, the smaller amount is used. When a recipe lists a choice of ingredients, the first is used.
