Schupfnudeln (German Potato Noodles)
User Reviews
5.0
3 reviews
Excellent
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Prep Time
45 mins
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Cook Time
45 mins
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Total Time
1 hr 30 mins
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Servings
4 servings
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Calories
298 kcal
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Course
Side Dish, Dessert, Main Course
Schupfnudeln (German Potato Noodles)
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Schupfnudeln (sometimes called fingernudeln) are German potato noodles, somewhat similar to Italian potato gnocchi. They are shaped into long finger-like dumplings, boiled and then typically pan-fried in butter to finish. These versatile dumplings can be enjoyed either savory or sweet.
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Ingredients
- 680 grams (1 ½ pounds) russet potatoes (about 2 large potatoes)
- 100 grams (¾ cup) all-purpose flour or as needed
- 2 large egg yolks
- 2 teaspoons kosher salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon ground nutmeg
- 30 grams (2 tablespoons) unsalted butter or as needed
- fresh parsley chopped (optional, for savory)
- cinnamon sugar (optional, for sweet)
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Instructions
- Place the whole, unpeeled potatoes in a medium pot and cover with cold water. Bring to a boil, then lower the heat to maintain a simmer, cooking until the potatoes are tender, about 25 to 35 minutes (but this can range a lot based on the size of your potatoes). Use a fork to test them.
- Drain the potatoes and let them rest for a few minutes to cool and allow some of the excess moisture to evaporate off them. Peel off the skin and place the potato flesh into a potato ricer or food mill to process them into a smooth puree into a large mixing bowl (this is preferable to using a potato masher which can leave lumps).
- Add the flour, egg yolks, salt, pepper, and nutmeg, and gently knead together with your hands to form a smooth dough. Mix just until combined, don’t overmix. If the dough is very sticky, add a bit more flour. It shouldn’t stick to your hands.
- Dust 1 to 2 sheet pans or plastic cafeteria trays with flour. Depending on the size of your work surface, divide the dough into 4 to 6 pieces (if you have a smaller work surface, do 6 pieces so they are easier to roll out in limited space).
- Lightly flour your work surface and hands as needed, and roll out one of the pieces into a long rope about ½-inch in diameter. Cut the rope into 1-inch long pieces, and then individually roll each piece on the board or between your hands to create tapered ends.
- Place the assembled schupfnudeln on the prepared baking sheets, and repeat with the remaining dough.
- Bring a large pot of salted water to a boil, reduce the heat to maintain a gentle boil, and add the prepared potato noodles in batches, being careful not to overcrowd the pot. Cook just until they all float to the surface, about 4 to 5 minutes, and remove with a spider skimmer or large slotted spoon to another sheet pan or cafeteria tray lined with a paper towel to soak up excess water. Repeat with the remaining noodles, cooking in batches, until they are all cooked and drained.
- Add the butter to a large nonstick skillet and melt over medium to medium-high heat (depending on the size of your skillet you may want to do this in batches). Add the boiled and strained schupfnudeln and saute, stirring occasionally, until golden brown, about 5 to 7 minutes.
- Serve immediately topped with a dusting of chopped parsley (savory) or cinnamon sugar (sweet).
Notes
- The amount of flour you’ll need may range depending on the moisture content of the potatoes, the humidity in the air, and other factors. The key is to add just enough so that the dough doesn’t stick to your hands.
- Although they will boil faster if you peel and cube your potatoes, avoid doing this. It will add extra moisture to the potatoes and negatively impact the texture when you make the fingernudeln dough.
- Schupfnudeln are best served immediately, but you could store leftovers for a couple days in the fridge if needed.
- You can also freeze leftover boiled (but not yet pan-fried) potato noodles in a single layer (without them touching each other or else they’ll stick together) on a parchment paper-lined baking sheet. Once they are frozen, transfer to a freezer bag and store for up to a couple months. Then thaw in a single layer in the fridge before pan-frying in butter to serve.
Nutrition Information
Show Details
Calories
298kcal
(15%)
Carbohydrates
49g
(16%)
Protein
7g
(14%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Monounsaturated Fat
1g
Cholesterol
108mg
(36%)
Sodium
965mg
(40%)
Potassium
740mg
(21%)
Fiber
3g
(12%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 298 kcal
% Daily Value*
| Calories | 298kcal | 15% |
| Carbohydrates | 49g | 16% |
| Protein | 7g | 14% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 108mg | 36% |
| Sodium | 965mg | 40% |
| Potassium | 740mg | 16% |
| Fiber | 3g | 12% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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