with Brak komentarzy

When you think of traditional Polish food, you may think: a bit heavy and you need an afternoon nap after having it:) But don’t be mistaken! Check out our vegan version of traditional potato dumplings served with green pesto. Gluten free, light and delicious.


500 g mushed potatoes
3 tablespoons potato flour
pinch of salt
freshly ground black pepper
3 tablespoons of sunflower seeds (dry roasted and ground)
handful of basil
handful of fresh parsley
10 tablespoons olive oil
black pepper
1/4 clove of garlic or a pinch of dried garlic
The day before boil the potatoes. Leave them in the fridge for the night. Next day mash the potatoes using a fork or a potato masher. Add potato flour and spices. Knead the dough until it’s smooth and firm, and is no longer sticky. You need to be able to make small rollers out of the potato dough.
Leave the dough in the fridge for about 30 minutes.
Place all pesto ingredients in the blender and mix until thoroughly blended.
Take small pieces of the dough and make small rollers out of them. Then cut each roller into small dumplings.
Place dumplings in boiling, slightly salted water and cook until they float to the surface.
Serve hot with pesto on top.