Traditional Schupfnudein

Schupfnudeln is similar to Italian gnocchi but more sturdy and easier to panfry. It is delicious both savoury and sweet. To make a sweet variation, follow the recipe until the nudeln is fried in butter and then simply add custard, raspberry sauce or roll the nudeln in poppy seeds before pan frying.

800 – 900g potatoes

1 egg yolk

180ml cake flour

90ml cornstarch

salt, pepper, butter

Bake the potatoes with their skins on, until it can be easily pierced.

Scoop out the flesh of the potato while it is still warm and push it through a sieve with the back of a spoon.

Add the egg yolk, flour and cornstarch and mix through. Season the mixture to your taste.

Add small amounts of flour if you find the mixture too sticky.

Now, flour a work surface and shape the potato-dough into long logs about 3-4cm in diameter.

Cut the logs into 3 cm lengths and roll down the ends. (See photograph for shapes).

You should have nudln of about 6 – 8cm long.

Bring a large saucepan of water to the boil, turn down to a simmer and cook the nudln in the water, in batches, until they pop up. Drain on kitchen paper.

Heat a heavy bottomed frying pan, add enough butter to it to cover the bottom liberally and gently fry the nudln until golden.

Serve warm with burnt butter from the frying pan and some parmesan cheese.

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