Polish gnocchi?

gnocchi Polish

Kopytka (aka potato dumplings) are a traditional Polish food. “Kopytka from Potatoes Tb 2 lbs. cooked, warm potatoes through a sieve, or put through a meat grinder. Cool the potatoes and beat in 1 large (or 2 small) egg, add about 14-16 oz. flour and salt to taste. Mix, place on a pastry board dusted with flour and knead to a smooth dough. Divide the dough into 2-4 parts, form into finger-thick rolls and slice diagonally into small dumplings 1 inch thick. Cook in a large amount of salted boiling water. Take out the cooked kopytka with a straining spoon and drain well. On a dish pour hot butter or pork fat with cracklings over this. 1 small, very finely chopped onion may be fried in the pork fat. The Kopytka may be cooked a day ahead. Before serving, throw them into boiling salted water and bing to a boil only once. They will be like fresh. They also taste exquisitely if reheated by frying.” —Old Polish Traditions: In the kitchen and at the table, Maria Lemnis & Henryk Vitry [Hippocre