Germany Schupfnudeln (Potato Noodles)
Schupfnudeln are traditional potato noodles similar to Italian gnocchi. A classic German comfort food especially common in southwestern parts of the country, these hand-rolled noodles are made from a dough of mashed potatoes, flour, and eggs, shaped into finger-like forms with tapered ends. Once prepared, they are typically boiled and then pan-fried in butter until golden and slightly crispy. Schupfnudeln can be served in a variety of ways, making them a versatile dish in German cuisine. They are often paired with sauerkraut for a savory combination or served with sweet toppings such as sugar and cinnamon for a dessert-like twist. Popular in southern Germany, particularly in Swabia and Bavaria, schupfnudeln reflect the region's love for hearty, home-style dishes that celebrate simple, rustic ingredients. Whether enjoyed as a main course or side dish, they are a comforting and satisfying part of Germany’s culinary tradition.
Recipe Servings: 4
Ingredients
- 1 lb (500 g) russet potatoes, peeled, cubed, and boiled
- 2 eggs
- 3 Tbsp (23 g) all-purpose flour
- 3 Tbsp (23 g) cornstarch
- ¼ tsp (1.5 ml) nutmeg
- 2½ tsp (12.5 g) sea salt, divided
- ½ tsp (2.5 ml) ground black pepper
- 8 cups (2 L) water
- 2 Tbsp (30 g) butter
Directions
- Mash potatoes.
- Add eggs, flour, cornstarch, nutmeg, ½ teaspoon salt, and black pepper.
- Mix well.
- Shape mixture into 24 finger-like pieces, fuller in the middle with tapered ends.
- Pour water and remaining 2 teaspoons of salt into a large pot and bring to a rolling boil.
- Drop in dumplings and boil until they float, about 5 minutes.
- Remove floating dumplings using a slotted spoon.
- Melt butter in a skillet set over medium heat until bubbly and brown.
- Add dumplings and stir-fry until golden-brown.
- Serve hot.
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