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Schupfnudeln

Schupfnudeln - Austrian Style Gnocci

Rezept drucken
Schupfnudeln - Austrian Style Gnocci made of potato dough can be used for a variety of sweet and savory dishes, for example with poppy seeds and powdered sugar or also with fried Sauerkraut.
Arbeitszeit 40 Minuten
cooking time 10 Minuten
Gesamt 50 Minuten
Portionen 4 portions

Kochutensilien

  • potato press

Zutaten

  • 400 g floury potatoes
  • 125 g pastry flour
  • 25 g unsalted butter
  • 1 egg yolk
  • pinch salt

Anleitung

  • 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.
    Kartoffel durch Kartoffelpresse drücken
  • In a bowl, mix all ingredients for the dough. Knead with your hands for a minite or so until a smooth dough. Do not knead for too long.
    Kartoffelteig kneten
  • Form rolls and cut them into evenly sized pieces.
    Erdäpfelteig für Schupfnudeln schneiden
  • To make a noodle, take about 1 spoonfull of dough and roll it with one hand. (see video in posting)
    Schupfnudeln wuzeln mit der hohlen Hand
  • Add noodles into boiling water and let simmer on medium temperature for 10 minutes. When cooked, they'll swim on top. Sieve well.
    Schupfnudeln schwimmen an Wasseroberfläche sobald sie fertig sind

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September 14, 2023

(c) by Angelika Kreitner-Beretits / Vienna Sunday Kitchen

https://www.vienna-sunday.kitchen/schupfnudeln-austrian-style-gnocci/