Kopytka (small Polish gnocchi)

Instructions

1. Cook the whole potatoes in salted boiling water for about 25 minutes, until a knife slides through with no resistance.
2. Peel them while still warm and mash them finely with a fork or potato ricer.
3. Add the flour, egg and salt, then knead quickly until you get a soft dough that no longer sticks to your fingers.
4. Divide the dough into several 1 cm thick logs, then cut them into pieces about 3 cm long.
5. Mark each piece with the back of a fork, pressing lightly to make an indentation.
6. Drop the kopytka into boiling salted water and cook for 2 to 3 minutes after they rise to the surface. Drain them.
7. Melt the butter, brown the bacon and onion in a pan for 5 minutes, then add the kopytka and toss for 2 minutes. Sprinkle with parsley and serve.