Do you know what is the difference between Slovak šúľance and Italian gnocchi (and Polish “kopytka”? Nothing 🙂 Both are made the same way and with the same ingredients 🙂 But to be fair to you there is a slight difference, and that’s the way of how they are eaten. Italian gnocchi comes with pesto, tomato sauce, and cheese for example. They are usually served with ground poppy seeds and powdered sugar, or walnuts or a roasted breadcrumbs with caster sugar and melted butter on top. The word šúľance could be translated as a “rolled dumplings” as they are made (rolled) between the palms.
It is a very traditional Slovak dessert (or main dish) which is not so popular anymore. Mainly because the preparation requires some time and some people rather have a table of chocolate or other desserts. But not me 🙂 I eat šúľance every time I visit Slovakia and the High Tatras. And because I haven’t been there for some time already I decided to make them at home and share the recipe with you. This time it will be a veganized version of this Slovak classic. Have fun cooking and enjoy 🙂
Šúľance – The best traditional Slovak dessert (VeGaN)
Šúľance – The best traditional Slovak dessert (VeGaN)Course: Lunches, Recipe bookCuisine: SlovakDifficulty: Easy
700g of potatoes
300g of all purpose flour
100g of semolina
Pinch of salt
150g ground poppy seeds
100g of powdered sugar
100g of plant-based butter
- IMPORTANT: Cook the potatoes with the peel on several hours before making the “šúľance”. The potatoes have to be cold when you will use them. I recommend cooking the potatoes in the morning for example than drain them and let it cool down.
- Once your potatoes are cold, peel them and grate them on the fine grinder. You can also use a potato masher if you have one.
- Dust some flour on your working surface, place the grated potatoes in the middle and add the flour, semolina, and pinch of salt. (also, add the egg yolks if using). Knead the dough until all ingredients are well combined. Divide the dough into 2 parts. Take the first one and roll it out until you will get an approximately 1,5cm thick roll. Then cut the roll into 3cm long pieces. If they are still too thick roll them a bit more by using your palms.
- Repeat with the second part of the dough.
- Cook the “šúľance” in a hot boiling and salty water. They will be cooked once they will come up to the surface.
- Mix the ground poppy seeds with powdered sugar.
- Place the cooked “šúľance” into a bowl, pour over with melted butter, sprinkle with poppy seeds mixture on top and serve.
- Enjoy or in this case “dobrú chuť” 🙂