Potato Gnocchi – Polish Kopytka (Kluski)

I've made Gnocchi plain and tinted with spinach.

Never made kluski. My out of state aunts made a lot of Polish food, but the only things my mom made were potato pancakes and golumpki.

Well, twice a year she and her brother (who lived here) made kelibasa w/ an old-fashioned meat grinder.
 
RadishRose said:
I've made Gnocchi plain and tinted with spinach.

Never made kluski. My out of state aunts made a lot of Polish food, but the only things my mom made were potato pancakes and golumpki.

Well, twice a year she and her brother (who lived here) made kelibasa w/ an old-fashioned meat grinder.
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Oh, kluski is the common Polish name for gnocchi, someone corrected Jenny and told her the real Polish name is Kopytka. All the other posters countered that they've ''always known it as kluski". LOL

I've been making Nick Stellino's gnocchi with grated parmesan (yummy) but would like to try this simpler one. I was going to give a link but it seems you now have to be a VIP member to see his recipes now. Good thing I printed it back when I had the chance.
 

RadishRose said:
".....Well, twice a year she and her brother (who lived here) made kelibasa w/ an old-fashioned meat grinder.
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That is great! Wife is Polish, both sides, and the parents are gone but the 'kids', wife included (and me --- no Polish blood), make about 100 pounds of polish sausage a year with an old family recipe. We do 'cheat' --- we have a nice electric grinder. Do they make the kielbasa using real intestines for the casing, or something less 'gross'? Yes, we use the real deal.
 
retiredtraveler said:
That is great! Wife is Polish, both sides, and the parents are gone but the 'kids', wife included (and me --- no Polish blood), make about 100 pounds of polish sausage a year with an old family recipe. We do 'cheat' --- we have a nice electric grinder. Do they make the kielbasa using real intestines for the casing, or something less 'gross'? Yes, we use the real deal.
Click to expand...
Well, they've been gone a long time, but they used the real deal, too. My cousin and I had the job of tying the strings off at the end of the links.

I know they used ham and pork shoulder. We did not use garlic.

We wrapped and froze it, but I was told my grandmother dried it by hanging them behind the wood stove! :)
 
My mother used to make her own Italian sausages and used the intestines. Then she froze them, but in Italy she used to hang them from the rafters to dry since we didn't have a ref/freezer.
 

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