Easy Schupfnudeln - German Potato Noodles
Discover Schupfnudeln – Germany's answer to gnocchi! These irresistible hand-rolled potato noodles are like comfort food heaven, combining the best of German potato dumplings and pasta. Made with simple ingredients like potatoes, flour, and egg, they're surprisingly easy to make at home.
Servings 4 portions
Calories 1089kcal
Ingredients
- 1 lb potatoes floury/ starchy potatoes - Russet Potatoes, Maris Piper or Yukon Gold
- 1 cups 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. I prefer a potato ricer, 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
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.
Nutrition
Calories: 1089kcal | Carbohydrates: 194g | Protein: 23g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 2576mg | Potassium: 2242mg | Fiber: 14g | Sugar: 4g | Vitamin A: 720IU | Vitamin C: 99mg | Calcium: 87mg | Iron: 10mg
