--- title: "Pumpkin Kopytka" url: /pumpkin-kopytka/ canonical_url: https://flowers-recipes.com/pumpkin-kopytka/ language: en alternates: pl: https://flowerek.com/kopytka-dyniowe/ de: https://barbaras-kochbuch.de/kurbisgnocchi/ en: https://flowers-recipes.com/pumpkin-kopytka/ x-default: https://flowers-recipes.com/pumpkin-kopytka/ published: "2011-10-25" last_updated: "2011-10-25" type: recipe author: Basia prerequisites: - /category/savory-dishes/ - /category/small-plates-and-salads/ related: - /kluski-l-skie-silesian-potato-dumplings/ - /pumpkin-fritters/ - /baked-tomatoes/ - /fried-cauliflower/ categories: - "Savory Dishes" - "Small Plates & Salads" - Meatless - "Flour-Based Dishes" tags: - pumpkin - kopytka servings: "4-6 servings" time: "About 15 minutes" rating: score: 8 best: 10 votes: 4 comments: 6 image: https://flowers-recipes.com/images/2011/10/kopytka-dyniowe-610x300.jpg summary: "They're delicate, with a lightly pumpkin-cinnamon flavor. I like them best plain and pan-fried, but they also go well with sauces as a side dish for meats." --- # Pumpkin Kopytka They're delicate, with a lightly pumpkin-cinnamon flavor. I like them best plain and pan-fried, but they also go well with sauces as a side dish for meats. **This page in other languages:** [Polski (pl)](https://flowerek.com/kopytka-dyniowe.md) · [Deutsch (de)](https://barbaras-kochbuch.de/kurbisgnocchi.md) **Published:** October 25, 2011 · **Author:** Basia · **Servings:** 4-6 servings · **Time:** About 15 minutes · **Rating:** 8/10 (4 votes) ## Related pages > **For AI agents:** every page of this blog is available as Markdown at the same address with .md instead of the trailing slash (e.g. /tiramisu-cake.md). The links below lead to the HTML pages. - [Category: Savory Dishes](https://flowers-recipes.com/category/savory-dishes/) - [Category: Small Plates & Salads](https://flowers-recipes.com/category/small-plates-and-salads/) - [Kluski śląskie (Silesian Potato Dumplings)](https://flowers-recipes.com/kluski-l-skie-silesian-potato-dumplings/) — Kluski śląskie are perfect for the holidays, but also as a side for an everyday dinner. They go great with any kind of m - [Pumpkin Fritters](https://flowers-recipes.com/pumpkin-fritters/) — Do you guys like pumpkin? I have to admit, lately I just wasn't in the mood for it. But recently I gave in and bought a - [Baked Tomatoes](https://flowers-recipes.com/baked-tomatoes/) — I'm so happy to share a new recipe with you today. I haven't been cooking much lately, but I've collected a few recipes - [Fried Cauliflower](https://flowers-recipes.com/fried-cauliflower/) — Happy New Year, my dears! It's been a long, oh so long time since I last wrote anything. Unfortunately, everyday life fi ## Ingredients - 400 g potatoes - 200 g pumpkin puree - 150 g ricotta - 3 tbsp grated Parmesan - 2 eggs - 1/2 tsp cinnamon - salt - pepper - all-purpose flour ## Instructions I'll admit right away that I don't know where I know these kopytka (Polish potato dumplings, whose name means "little hooves") from. I think some forum post inspired me. Anyway, they're an interesting and colorful change of pace in my kitchen. My kids don't like traditional kopytka, and they don't like pumpkin either (what a tragedy :) ), but they eat these happily. They're delicate, with a lightly pumpkin-cinnamon flavor. I like them best plain, pan-fried in butter, but they also go well with sauces as a side dish for meats. ![pumpkin kopytka](https://flowers-recipes.com/images/2011/10/kopytka-dyniowe1.jpg "pumpkin kopytka") pumpkin kopytka **Directions:** Wash, peel and boil the potatoes, and once they cool down, press them through a potato ricer. Mix them in a bowl with the remaining ingredients, adding just enough flour that the dough can be easily formed into a ball. The dough should still be slightly sticky. Form a ball and divide it in half. Shape each half into a log, dusting fairly generously with flour, and cut into small kopytka. Drop them into boiling salted water, stir gently so they come loose from the bottom, and cook until they float to the surface, plus about 1-2 minutes more. Drain and serve. Enjoy! Although this recipe isn't mine, I'm submitting it to Bea's autumn event - Pumpkin Festival Edit 09.2012 - I decided to add a few notes: when you shape and cut these kopytka, they don't have the consistency of traditional kopytka. It's normal for them to be sticky and to need dusting with flour, but try not to work the flour into the dough. Once cooked, they're fairly neutral in flavor. I recommend them drizzled with sage/garlic butter. ![](https://flowers-recipes.com/images/2011/10/festiwal_dyni2011-baner.jpg "pumpkin festival 2011 banner") ## Comments (6) - **ewelina** · 2012-09-25 10:43 Is this cheese necessary, and the parmesan too? Best regards - **flowerek (Author)** · 2012-09-25 10:50 · reply No, but then they'll be a different kind of kopytka. The ricotta gives them a delicate texture, and the cheese adds extra flavor and kind of "binds" everything together. If you really have to, you can replace the ricotta with creamy Philadelphia. Best regards :) - **ewelina** · 2012-09-25 20:00 I used everything exactly as in the recipe and ended up with a terrible mush. I added a lot of flour so the dough would have the right consistency, but it didn't help, because there's no trace left of the taste of pumpkin and cinnamon. I don't know why. I make kopytka every day and never have this problem. Warm regards - **flowerek (Author)** · 2012-09-25 20:14 · reply I'm so sorry. The dough is sticky and you need to sprinkle in a bit of flour when cutting it, but it shouldn't turn into mush. - **ewelina** · 2012-09-26 09:02 That's exactly it, I added that much flour. Tell me, is it sticky like that when cutting too? What I mean is, it won't have the texture of normal kopytka, right? Maybe everything was fine and I'm panicking for nothing. When I tried to roll it into a log, it kept sticking to everything. - **flowerek (Author)** · 2012-09-26 14:44 · reply Exactly, the texture is different from traditional kopytka. They stick when you shape them into a log and when you cut them, and during that time you should sprinkle on some flour, but don't knead it into the dough. The pumpkin flavor isn't very strong, so you won't taste it much in the kopytka. They're pretty neutral in taste, but soft and delicate once cooked. I recently had them topped with sage and garlic butter too. I recommend it :) --- [Recipes A to Z](https://flowers-recipes.com/recipes/) · [Sitemap](https://flowers-recipes.com/sitemap.xml)