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    Home » Main Dishes » Vegetarian

    Schupfnudeln - Austrian Style Gnocci

    Mai 11, 2022 · Kommentar verfassen

    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.
    5 from 1 vote
    Rezept drucken Pin Recipe
    Zubereitungszeit 40 Min.
    cooking time 10 Min.
    Arbeitszeit 50 Min.
    Gericht Dessert, Main dish
    Land & Region Austrian
    Portionen 4 portions
    Kalorien 150 kcal

    Equipment

    • potato press (fork or potato masher, alternatively)
    • big bowl
    • pot

    Zutaten
      

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

    Anleitungen
     

    • 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)
      Kartoffelteig mit der Hand kneten
    • To make a noodle, take about 1 spoonfull of dough and roll it with one hand. (see video in posting)
      Schupfnudeln formen (wuzeln)
    • Put noodles into boiling water and let simmer on medium temperature for 10 minutes. When cooked, they'll swim on top. Sieve well.
      Schupfnudeln kochen

    Nutrition

    Serving: 150gCalories: 150kcal
    Keyword pasta recipe
    Tried this recipe?Let us know how it was!
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    Angelika Vienna Sunday Kitchen

    Hallo und herzlich willkommen! Bei Vienna Sunday Kitchen gibt es Wiener Küche, Feiertagsrezepte, traditionelle Oma-Rezepte und ganz viele Mehlspeisen...

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