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Oma’s Schupfnudeln – German Potato Noodles

Similar to Italian gnocchi potato dumplings, these German potato noodles, Schupfnudeln, are a traditional side or main dish in southern Germany. So easy to make! Really! 

Ingredients:

• 1½ pounds (681 grams) Russet or Yukon Gold potatoes, peeled and quartered
• 2 teaspoons (12 grams) salt
• 2 large egg yolks
• 4 tablespoons (32 grams) all purpose flour, plus more if needed
• 2 tablespoons (19 grams) potato starch or (16 grams) cornstarch
• salt and freshly ground black pepper, to taste
• freshly ground nutmeg, to taste
• 2 tablespoons (28 grams) butter

Instructions:

1. Cook the potatoes in boiling water until tender, about 20 minutes.
2. Drain the potatoes and let the steam escape to dry the potatoes (put the pot of potatoes back on the burner, briefly, to evaporate the moisture, shaking the pot frequently so the potatoes don’t burn).
3. Put a large pot of water on to boil. Add the salt, cover, and set it to simmer.
4. Mash the potatoes or put them through a ricer.
5. Once the potatoes have cooled, add the egg yolks, flour, and potato starch. Mix it all together using your hands. Season with salt, pepper, and nutmeg.
6. Gently knead the dough, adding more flour as needed so that the dough doesn’t stick to your hands.
7. Using floured hands, form half the dough into a log shape, about ½ an inch thick. Cut the log into 1-inch pieces. Roll each piece into a finger-sized noodle by rolling the dough between your hands. If the dough is too sticky, add a bit of flour. Each noodle should be thicker in the middle and tapered at the ends. Repeat with the remaining dough.
8. Drop half the noodles into the pot of simmering water. Cook them until they f loat, about 5 minutes. Remove the noodles and drop them into a bowl of cold water. Once cool, drain the noodles and set them aside. Repeat with the remaining noodles.
9. Just before serving, melt the butter in a skillet over medium heat. Add the cooled, drained noodles and sauté them for about 5 minutes, until golden brown, and serve immediately.

Hints:

• Serve Schupfnudeln along side perfect pork, duck, lamb or sauerkraut.
• These also make a delicious light lunch all by themselves.
• Sprinkle with cinnamon and sugar and serve with applesauce for a dessert.
• Russets or other starchy potatoes work best. I also use Yukon Gold, which is a good all-purpose potato.
• Got extra mashed potatoes? Turn them into the traditional German potato dumplings.

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Unless otherwise noted recipe, images and content © Just like Oma | www.quick-german-recipes.com

Updated on January 19, 2026