Schupfnudeln are a popular Austrian and German homestyle dish which is served in lots of sweet and savoury variations. The most popular Austrian dish with Schupfnudeln is to serve them as “Mohnnudeln” with poppy seeds, melted butter and sprinkled with powdered sugar…
Tips for making Schupfnudeln
Flourish potatoes
- High-starch, floury potatoes are best suited. They may not always be available (at least in the supermarkets in my area).
In case of “emergency” it is also possible to make Mohnnudeln with waxy potatoes, but they are not as easily crushed, and often larger pieces of potatoes stay in the mass.
Cook potatoes the day before
- The potatoes for the dough are best, when cooked the day before. If this is not possible any more, it also works with freshly cooked ones, but they should be chilled in any case.
Stir the potatoes, do not mix
- Use a fork or potato press for pounding the potatoes. Do not use the blender or mixer. As a result, the potatoes would become sticky and we do not want that!
Tips for rolling the noodles
- The dough is rolled into thick noodles, each noodle by hand, one by one. To do this, take a tablespoon of dough out of the bowl and roll the noodle with one hand on the table surface. The noodles are traditionally thicker in the middle and tapering at both ends. To achieve this, I roll the noodles with a somewhat hollow hand.
The rolling of the noodles can take some time if you do it alone.
-> So this is a perfect opportunity to watch TV or listen to music meanwhile, or to ask your crew to join you!
This is how the rolling looked at my last try. I could not find floury potatoes at the time when the video was made, therefore you can still see the potatoe chunks I talked about!
Schupfnudeln – Austrian Style Gnocci
Schupfnudeln – Austrian Style Gnocci made of potatoes and flour.
Equipment
- potato press (fork or potato masher, alternatively)
- big bowl
- pot
Ingredients
- 400 g floury potatoes
- 125 g pastry flour
- 25 g unsalted butter
- 1 egg yolk
- pinch salt
Instructions
- Take the butter out of the fridge a few hours before kneading the dough. It should be at room temperature
- Cook potatoes one day ahead. Peel and press the potatoes until a fine mass without chunks.
- In a bowl, mix all ingredients for the dough. (I prefer to mix them with my hands)
- To make a noodle, take about 1 spoonfull of dough and roll it with one hand. (see video in posting)
- Put noodles into boiling water and let simmer on medium temperature for 10 minutes. When cooked, they’ll swim on top. Sieve well.
Nutrition
Serving: 150gCalories: 150kcal
Tried this recipe?Let us know how it was!
