This recipe 'skubanky' is an after-school favourite for Czech children and a nostalgic dish for the adults. It seems counter intuitive to have sugar on pasta but it works. If the icing sugar is a step too far for your taste buds, feel free to omit it or grate a little pecorino on instead. The thick covering of poppy seeds is sweet and nutty in flavour, while giving you a little 'heroin' hit of happiness, in fact we could entitle this recipe 'opium of the people'. Pasta and poppy seeds, a genius combination for comfort eating and the best thing to eat on my recent trip to Prague.
Skubanky, gnocchi with poppy seeds and icing sugar
Serves 3 to 4
500g potato gnocchi (ready made or home made recipe here or gluten free recipe here)
1 tbsp sea salt for salting the water
150g salted butter
200g of poppy seeds
4 tbsps of icing sugar
Boil the potato gnocchi in the salted boiling water in a medium sized pan until the gnocchi float then drain quickly in a colander.
Toss the gnocchi in the butter then divide into bowls or plates.
Sprinkle thickly with the poppy seeds then with a tea strainer or sieve, shake icing sugar over the gnocchi. Serve quickly while hot.