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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! 

Servings:

Makes 2 - 4 servings (depending if main dish or side dish)

Ingredients:

• 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

Instructions:

1. Cook potatoes until tender in boiling water, about 20 minutes.
2. 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).
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 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.
5. Gently knead the dough, adding more flour as needed so that the dough doesn't stick to your hands.
6. 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.
7. 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.
8. 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.

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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05.06.2023 revision update