Gluten-Free Kopytka (Potato Dumplings) with Brown Butter Sage Sauce

Ingredients

• about 910 g Potatoes
• 1/2 cup Potato starch
• 1 Egg yolk
• 1 tsp Salt
• 4 tbsp Butter
• 1/4 cup Fresh sage leaves

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the about 910 g Potatoes in a large heavy-bottomed pot and cover with cold water. Bring to a boil over high heat, then reduce heat to medium and cook for 20-25 minutes, or until the potatoes are easily pierced with a fork. Drain the potatoes and let them cool slightly until they are comfortable to handle, then peel them. Mash the peeled potatoes thoroughly in a large bowl until very smooth.
2. 2To the bowl with the mashed potatoes, add the 1/2 cup Potato starch, 1 Egg yolk, and 1 tsp Salt. Mix everything together with your hands or a sturdy spoon until a smooth, cohesive dough forms. Be careful not to overmix the dough.
3. 3Lightly dust a clean work surface with some of the 1/2 cup Potato starch. Gently roll the dough into a long rope, about 1.905 cm thick. Use a knife to cut the rope into 2.54 cm pieces.
4. 4Fill a large pot with water and add a pinch of salt. Bring the water to a rolling boil over high heat. Carefully add the kopytka pieces to the boiling water, making sure not to overcrowd the pot. Cook for 3-5 minutes, or until the kopytka float to the surface of the water.
5. 5While the kopytka are cooking, place 4 tbsp Butter in a 25.4 cm skillet over medium heat. Cook the butter, swirling the pan occasionally, for 3-5 minutes, until it turns a golden brown color and smells nutty. Add the 1/4 cup Fresh sage leaves to the brown butter and cook for 1 minute more, until the leaves are slightly crisp.
6. 6Using a slotted spoon, carefully remove the cooked kopytka from the boiling water and add them directly to the skillet with the brown butter sage sauce. Gently toss the kopytka to coat them evenly in the sauce. Serve immediately.

Related Guides