We Germans love our Schupfnudeln as much as Italians love their Gnocci. These pan-fried potato noodles are made of similar potato dough, but the shape is different. These delicious noodles can be served either as a sweet or savory dish. My particular preference is to have them with Sauerkraut (Krautnudeln) or with mushroom sauce.
Carb lovers will love this dish - because it is the perfect combination of a German Potato Dumpling and noodles, it is basically a German Potato Pasta!
By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!
What are Schupfnudeln?
Schupfnudeln are handmade, rolled-thick potato noodles that are about a finger long. Hence the other name "Fingernudeln" (Finger noodles)
They were first mentioned in the 30-year war (1618-1648), during which soldiers made noodles from rations of flour and water and cooked them. Later, after the potato was imported into Germany in the 17th century, potatoes were added to reduce the ammount of expensive flour required.
The dish is from South Germany, Bohemia, and Austria. It is especially known as a Swabian Dish. German potato noodles have many names but "Schupfnudeln" is the most common one and is derived from the word "Schrupfen" referring to the rolling motion of the noodles. It is also known as Bubenspitzerl (and it takes a little imagination what they refer to). "Nudeln" is the German word for noodles.
Here is how you pronounce Schupfnudeln:
What is the difference between Schupfnudlen and Gnocci?
The only difference is the form. Schupfnudeln are shaped like thick, tapered noodles and Gnocci are small and round. The ingredients and way of preparing them are identical. So that is why Schupfnudlen are sometimes called "German Gnocci".
How to make German Potato Noodles
It is not hard to make homemade Schupfnudeln from scratch. It does take a little time though, as you first have to boil the potatoes, then cook the noodles, and then fry the potato noodles in butter.
Ingredients
- potatoes - starchy potatoes are best as they have less water.
- flour - you can use all-purpose or plain flour. The more flour you use the harder the potato noodles will get and the more they will taste like pasta.
- egg and cornstarch/ cornflour - this is to bind the noodles and give it stability.
- salt and ground nutmeg for flavorings. The nutmeg adds a sweet and spicy taste to the dough, but you can leave it out.
Schupfnudeln Recipe Steps
Prepare: Place the potatoes in a large saucepan and boil until soft. Drain and let the steam blow off so the potatoes are as dry as possible before peeling and mashing them. You can use a potato ricer (affiliate link), masher or grate the potatoes.
Assemble: Place the potato pulp in a large bowl and add the flour, corn starch/corn flour, egg, salt, and nutmeg, and knead to a homogenous dough. If you find that the dough it still a little too sticky, add more flour. You can be liberal with the amount of flour used, but be aware that the more flour you use the firmer the noodles become.
Shape: Form the dough into 2 cm long rolls and then cut into a1.5/ ½ inch thick pieces. Using your hands, shape them, by rolling back and forth with light pressure to create thick potato noodles. Make sure the ends are tapered before placing them on a floured chopping board.
Boil and Fry: Heat a large pot of salted water. Once the water is simmering, add the noodles to the water. You will know they are done when they swim to the top. You can either cover them in some olive oil and store them for when you are ready to eat them, or you can heat up some butter in a pan and brown them from all sides before serving them.
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Top Tips for Success
- Be flexible with the flour measurements - the correct amount will depend on how wet your potatoes are. This recipe uses less flour because I like the softness of the potatoes. The more flour you add the easier the dough will be to shape, but also the Schupfnudeln will become more pasta-like.
- Use dry potatoes - usually starchy potatoes are used, as they contain less water. If you peel the potatoes after they are boiled they will have less chance of absorbing any water while cooking. Also, you can cook, and mash the potatoes the day before, and store them in the fridge. Cooled potatoes will absorb less of the flour than the warm ones.
How to serve Schupfnudeln
Schupfnudeln can be served sweet or savory. To eat them as a sweet dish, you can fry them with some breadcrumbs in butter and then simply sprinkle some powdered sugar on top.
I prefer to eat them savory. Schupfnudeln with Sauerkraut is a classic and also a popular Christmas Market Food. This dish is known as Krautschupfnudeln (Cabbage noodles). Schupfnudeln with mushrooms is also very popular either with a Jäger Sauce or Rahmsauce.
Prepare Ahead
This dish is great to prepare in advance. Actually, if you use potatoes that are cooked the day before, it is easier to work into the dough. The cold potatoes will soak up less of the flour than warm potatoes.
You can also prepare the noodles until after they have been boiled, and then cover them with some olive oil so they don't stick. And fry them the next day.
If you like also freeze the preboiled potato noodles. Just lay them flat next to each other in a plastic bag and place them in the freezer. This way can take out only what you need.
Storage
Store your preboiled or fried German potato noodles in the fridge for up to three days.
More German Side Dishes
Recipe
Easy Schupfnudeln - German Potato Noodles
Ingredients
- 1 lb (500 g) potatoes floury/ starchy potatoes - Russet Potatoes, Maris Piper or Yukon Gold
- 1 cups (120 g) flour
- 2 tablespoon cornstarch cornflour (UK English)
- 1 egg medium size
- 1 teaspoon salt
- ¼ teaspoon ground nutmeg optional
- salt for the cooking water
For frying
- 2 tablespoon butter or neutral oil
To serve
- 1 tablespoon chopped parsley
Instructions
- Place the potatoes in a saucepan and cover them with water. Add 1 teaspoon salt to the cooking water and bring to boil. Cook between 15- 20 minutes (depending on the size of the potatoes) so that the potatoes are nice and soft.1 lb potatoes
- Remove from the heat, drain and let the steam blow of, so the potatoes are nice and dry before peeling them.
- Mash the potatoes. You can use a potato masher or fork, or a potato ricer (affiliate link). I prefer a potato ricer (affiliate link), as you can be sure there are no hard lumps left.
- Place the potato pulp in a large bowl and add the flour, corn starch / corn flour, egg, salt and nutmeg, and knead to a homogenous dough. If you find that the dough it still a little too sticky, add more flour.1 cups flour , 2 tablespoon cornstarch , 1 egg, ¼ teaspoon ground nutmeg , 1 teaspoon salt
- As the dough will be quite sticky, it is important to work with a well-floured work surface or a silicon non-stick mat. First roll the dough into 2,5 cm/ 1 inch thick rolls, and then cut evenly 2.5 cm /1 inch thick slices. Roll them into individual noodles with the ends tapered to get the traditional schupfnudeln shape. Store them on a well-floured chopping board.
- To cook the noodles, heat a large pot with water. Add 1 teaspoon of salt to the water and wait until the water starts to simmer. (it should not be wildly bubbling). Using a slotted spoon add the potato noodles into the water. You will know they are ready when they float to the top.salt
- Cover the noodles with some olive oil, if you want to fry them later so they don't stick, nor become too dry.
- To fry the noodles heat up the oil and butter a frying pan, and fry the Schupfnudeln until they are browned on all sides. Serve with some fresh parlsey on top.2 tablespoon butter , 1 tablespoon chopped parsley
Video
Notes
- Be flexible with the flour measurements. - the correct amount will depend on how wet your potatoes are. The more flour you add the easier the dough will be to shape, but also the Schupfnudeln will become more pasta-like.
- Use dry potatoes- So usually starchy potatoes are used, as they contain less water. Peel the potatoes after they are boiled so they will absorb less moisture. Also, you can cook, and mash the potatoes the day before, and store them in the fridge. Cooled potatoes will absorb less of the flour than the warm ones.
- Coat the cooked noodles (cover with some olive oil) in the fridge overnight. And you can fry them the next day.
- Cooked noodles can also be frozen in portions, and defrosted and fried when needed.
- Leftover Schupfnudeln can be stored in the fridge and should be consumed within 3 days.
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Nutrition
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