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!
Makes 2 - 4 servings (depending if main dish or side dish)
- 1½ pounds (680 grams) potatoes, peeled and quartered
- 2 large egg yolks
- 4 tablespoons (32 grams) all-purpose flour + more for as needed
- 2 tablespoons (19 grams) potato starch or cornstarch
- 2 teaspoons (10 grams) salt, plus more as needed
- freshly ground black pepper, nutmeg
- 2 tablespoons (30 grams) butter
- Cook potatoes until tender in boiling water, about 20 minutes.
- Drain potatoes and let steam escape to dry the potatoes (put pot of potatoes back on burner, briefly to evaporate moisture, shaking pot frequently so the potatoes don't burn).
- Put a large pot of water on to boil. Add the salt, cover, and set it to simmer.
- Mash the potatoes or put through a ricer. Once cooled, add egg yolks, flour, and potato starch. Mix together using your hands. Season with additional salt, pepper, and freshly ground nutmeg.
- Gently knead the dough, adding more flour as needed so that the dough doesn't stick to your hands.
- Using floured hands, form half the dough into log shape, about ½ inch thick. Cut into 1-inch pieces. Roll each piece into a finger-size noodle by rolling 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.
- Drop half the noodles into the pot of gently boiling salted water and simmer until they float, about 5 minutes. Remove noodles and drop into a bowl of cold water. Once cool, drain. Repeat with remaining noodles.
- Just before serving, over medium heat, melt butter in a saucepan. Add the cooled, drained noodles and sauté for about 5 minutes, until golden brown and serve immediately.
- 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.
- Got extra mashed potatoes? Turn them into the traditional German potato dumplings.
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06.18.2021 revision update