Kopytka (Polish Potato Dumplings) with Butter and Sage

Pass the cooked potatoes through a ricer while still warm, or mash thoroughly with a potato masher. Spread them in a bowl so they stop steaming heavily and cool slightly. Do not blend them, as the mixture may become gluey.

Reserve a little of the measured flour for dusting the work surface. Add the remaining flour to the potatoes along with the egg and 1/2 teaspoon of salt. Quickly combine into a soft dough, stopping as soon as no dry flour remains. Do not keep adding flour just to make the dough completely nonsticky.

Divide the dough into pieces. On a work surface lightly dusted with the reserved flour, roll into ropes about 2 cm thick and cut diagonally into pieces about 3 cm long. Add to boiling water in batches, gently moving a spoon through the water to prevent sticking to the bottom. Once they float, cook at a gentle boil for 2–3 minutes. Remove one dumpling and check that its center is evenly cooked, with no raw dough; lift out the cooked dumplings with a slotted spoon.

Melt the butter in a small frying pan over low heat. Add the rinsed, thoroughly dried sage leaves and 1/4 teaspoon of black pepper. Heat for 1–2 minutes until fragrant; the butter should not darken or smell burnt.

Divide the drained kopytka between four plates and pour over the hot sage butter. Serve immediately, gently turning the dumplings in the butter to prevent them sticking together.