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Schupfnudeln, German potato noodles

These delicately flavored dumplings are similar to gnocchi and make a great side to take on sauces and more.

Prep Time
40 mins
Cook Time
40 mins
Total Time
1 hr 5 mins
Servings: 4 as
Calories: 222 kcal
Course: Side Dish , Main Course
Cuisine: German

Ingredients

  • 1 lb Russet potatoes or similar starchy potato - 1lb is around 2 potatoes (slightly more is fine)
  • 1 egg yolk
  • ½ cup all purpose flour plain flour, may not need all at first
  • 1 tablespoon corn starch or potato starch
  • ½ teaspoon salt
  • 1 pinch black pepper
  • 1 pinch ground nutmeg
To fry
  • 2 tablespoon butter approximately

Instructions

    Cup of Yum
  1. Peel the potato and cut it into chunks. Place in a pot/pan and cover with cold water. Place on a medium heat and bring to a boil.
  2. Once boiling, reduce heat so the water simmers and cook until the potato is tender to a knifepoint. The timing will depend on the size of the pieces but it will take roughly 10 minutes after boiling, so check regularly a little before then. One tender, remove from the heat and drain - you don't want to overcook.
  3. Return the potatoes to the warm pot, uncovered and let the warmth help them steam and dry a little. Either place through a ricer or mash in a wide bowl/dish while they are still warm to help them lose a bit more steam.
  4. Add the remaining ingredients - egg yolk, flour, corn or potato starch, salt, pepper and nutmeg to the mashed potatoes. I suggest just adding around ⅔ of the flour at first and you can add a little more if needed later, or use the rest as you roll the mixture. Bring everything together and mix, but take care not to overmix.
  5. Lightly flour a clean work surface and take a small handful of the dough. Roll it out into a log, roughly 1 inch (2.5cm) diameter or slightly thinner. Cut the log into 1 inch (2.5cm) slices.
  6. Roll each piece with floured hands into finger shapes with pointed/tapered ends so they are slightly pointed on either side. Repeat with the rest of the dough and set the formed noodles aside on a floured board/baking sheet. I recommend forming all of the noodles before cooking.
  7. Bring a wide pot of water to a roaring boil (you want a good 2inches/5cm or more depth). Carefully add some of the noodles to the water, taking care not to overcrowd the pot. Once they rise to the surface, remove them with a slotted spoon and transfer to a plate/baking dish. Try to make sure they don't overlap or get too crowded. Repeat with additional batches.
  8. When you are ready, warm some of the butter in a skillet/frying pan over a medium-low heat (how much depends how big the skillet is - if small, use around ½-1 tbsp, 7-14g butter at a time). Add some of the noodles to form a single layer in the skillet - it should be full but not so stuffed that you can't turn the noodles.
  9. Cook the noodles in the butter, turning now and then, until they gently brown on one side (increase the heat a little as needed). You may find they take a few minutes to brown initially, then brown on the next side much faster. Turn and let them brown on another one or more sides before serving. You may end up cooking in batches, depending on how big a pan you use - smaller is easier to keep track of which ones you have turned but will mean more batches. Serve warm.

Nutrition Information

Calories 222kcal (11%) Carbohydrates 35g (12%) Protein 5g (10%) Fat 7g (11%) Saturated Fat 4g (20%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Trans Fat 0.2g Cholesterol 64mg (21%) Sodium 349mg (15%) Potassium 498mg (14%) Fiber 2g (8%) Sugar 1g (2%) Vitamin A 244IU (5%) Vitamin C 6mg (7%) Calcium 25mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 4as

Amount Per Serving

Calories 222

% Daily Value*

Calories 222kcal 11%
Carbohydrates 35g 12%
Protein 5g 10%
Fat 7g 11%
Saturated Fat 4g 20%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 2g 10%
Trans Fat 0.2g 10%
Cholesterol 64mg 21%
Sodium 349mg 15%
Potassium 498mg 11%
Fiber 2g 8%
Sugar 1g 2%
Vitamin A 244IU 5%
Vitamin C 6mg 7%
Calcium 25mg 3%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.