German Schupfnudel

I have no idea how to pronounce that.


This week's entry is from our first user submittion and comes all the way from Linz am Rhein, Germany, where my brother now lives after moving to Cologne in 2014. His (German) girlfriend sent me several regional potato recipes when she heard about this little project and I figured it'd be fun to have a go at making schupfnudel, which is basically gnocchi that looks like fingers. In fact, in Bavaria it's litterally called Fingernudeln (finger noodles). Relatively bland on their own, they incorporate the flavors of the ingredients they're served with, which is kind of the M.O. for potatoes and makes them so fun in the first place.

After boiling them I fried 'em up with butter in a pan and served them dressed with sauteed veggies, a delicious trio of shallots, brussells sprouts and red bell pepper. Fuck yeah schupfnudel and veggies! This went along with a chicken tagine main, but these bad boys are so versatile that they can be served with anything, even as a dessert if you wanna dress them with cinnamon and sugar. Classic German ingenuity.

I present Nicole's recipe below exactly as she sent it to me.

Ingredients

Two portions as a main, four portions as a side.


  • 500 grams floury potatoes

  • 2 egg yolk

  • Salt and pepper

  • Nutmeg

  • 6 tablespoons flour

Preparation


1. Cook the potatoes in saltwater.


2. Let them cool off a little. They still need to be warm.


3. When cooked, peel them. (Note from Terrence: this is next-level improvement on my method, which is to peel them before boiling. When peeling after they're cooked, the skin separates easily and you don't waste any potato. Nice!)


4. Put them through a potato press. Add the flour, the egg yolk, salt and pepper and nutmeg to the mass. (Note from Terrence: I need a potato press. In its absence, I smash them through a colander manually, and it's a pain.


5. Boil water in a big pot with some salt. Put some flour on the kitchen countertop. Roll into 4-5 cm long pieces.


6. Try to boil one first. If it isn't good, add some more flour to the dough. The dumpling will rise to the water surface once fully cooked. If the consistency is good, cook the rest.


7. After that, you can panfry them in some butter and serve it with a pork tenderloin or as a main dish the way you like them or with veggies Italian style or whatever you like.


8. From Terrence: Impress yourself, your partner or your dog beacuse you made a German recipe from half way across the world and it tasted fucking delicious!