Schupf Noodles
Discover our delicious Schupfnudel recipe: Simple, hearty and quickly prepared. Let yourself be inspired!
Ingredients and preparation
Preparation: Boil 800 g of potatoes with the skin until soft, drain the water and let cool completely. Then peel and press through a potato ricer or grate finely. Mix with the remaining ingredients to form a firm dough.
Form the dough into a roll about 8 cm thick and cut into slices 1 cm thick. Cut the slices in half and form noodles with your hands. Cook in boiling salted water until the noodles float on the surface. Quench with cold water.
Toss the Schupfnudeln once briefly in hot margarine or butter and serve with sauerkraut or applesauce as desired.
Tip: Boil the potatoes the day before and let them cool overnight. Instead of Schupfnudeln, the dough can also be made into gnocchi. Cut the dough rolls into 1-2 cm thick pieces and press the typical grooves into the gnocchi with the tines of a fork. Then proceed as described above.
