|Nutrition Facts (per serving)|
|Servings: 2 to 4|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||24%|
|Total Carbohydrate 28g||10%|
|Dietary Fiber 3g||10%|
|Total Sugars 1g|
|Vitamin C 9mg||47%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Here is another way of serving potatoes from the potato masters, the Germans. In German traditional cuisine, potato dishes abound although in terms of per capita consumption of potatoes, Germany does not rank high on the list of nations.
In addition to ubiquitous classics such as Bratkartoffeln, every region has its own specialties. These Schupfnudeln are a good way of serving leftover potatoes although you can certainly boil potatoes just for this purpose. The potatoes need to be starchy so they hold well together.
If you are not pressed for time, peel the potatoes right after cooking when they have cooled enough so you don’t burn your hands. But let the potatoes, covered so they won’t dry out, for at least a couple of hours before putting them through the potato ricer. The Schupfnudeln will hold they shape better with potatoes that are not freshly cooked.
Schupfnudeln are a specialty from the Baden region in Southern Germany and they are also popular in Austria. Due to their shape they are also called Fingernudeln (finger noodles). It takes a bit of practice to shape them into the typical tapered cylinder, pointed on both ends and thicker in the center. If your noodles don’t turn out picture-perfect, don’t worry, they will taste just as good.
In some recipes, the noodles are briefly boiled in water before browning them in butter, this recipe skips that extra step.
You can serve Schupfnudeln as a potato side dish with saucy meat dishes such as cream schnitzel. Another traditional way of serving Schupfnudeln is a main course with braised sauerkraut. Many recipes add bacon to braised sauerkraut but you can just leave it out to make it a vegetarian meal.
1 pound starchy potatoes, such as Russets, about 4 medium potatoes
2 tablespoons all-purpose flour, or more
2 large egg yolks
1 dash freshly grated nutmeg, or to taste
1/2 teaspoon salt, or to taste
2 tablespoons unsalted butter
Gather the ingredients.
Boil the potatoes in their jackets until done, about 30 minutes.
Peel potatoes and put them through a ricer.
Add the flour, egg yolks, nutmeg, and salt and mix into a stiff dough. Add more flour, if necessary, to make the dough manageable. Let the dough rest for 15 minutes.
Place dough on a floured board and form into a log. Cut the log into 16 to 20 pieces.
Form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on the ends.
Melt the butter in a frying pan. Carefully add the noodles in a single layer and sauté on all sides until golden brown.
Remove from pan and serve warm.