Schupfnudeln (German Potato Noodles)

A recipe Schupfnudeln (German Potato Noodles)! These finger-shaped noodles are formed with mashed potatoes for a light and pillowy texture, then pan-fried until golden.

Disclosure: This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Foodie Extravaganza

#FoodieExtravaganza is where we celebrate food holidays by cooking and baking together with the same ingredient or theme each month.

Karen of Karen’s Kitchen Stories is hosting this time and decided to feature Potatoes! Other foods celebrated in August include Peaches, S’mores, Bratwurst, Ice Cream Sandwiches, Coffee, Rice Pudding, and Watermelon.

I am joining in today with a recipe for Schupfnudeln (German Potato Noodles)!

Schupfnudeln (German Potato Noodles)

Schupfnudeln are Swabian potato noodles found in the southern parts of Germany and in Austria. They go by a variety of other names depending on the region such as Fingernudeln, Bubespitzle, Schopperla, Erdepfebaunkerl, and more.

Made with a similar dough to the Italian Gnocchi, Schupfnudeln are formed with a mashed potato base and rolled into a long finger-like shape with tapered ends.

The pieces are briefly boiled, then pan-fried in butter until crisp and golden with a light, fluffy center.

One of my favorite things about Schupfnudeln (other than the pillowy texture) is their versatility! They can be used as the base for a variety of both savory and sweet dishes.

The kids enjoy them simply pan-fried with a sprinkling of parsley. For the ultimate comfort food, toss them with sauerkraut and bacon: Schupfnudeln mit Sauerkraut from Bake to the Roots.

For a more sweet use, coat in poppy seeds and powdered sugar: Mohnnudeln (Austrian Poppy Seed Noodles) from Vienna Sunday Kitchen. Even cinnamon with an Apfelkompott (apple compote) is a delicious option.

I occasionally use the potato noodles in place of Spätzle in my Spätzle mit Pilzen recipe to pair with a delicious mushroom cream sauce.

A Few Schupfnudeln Tips

Starchy potatoes are best for making the Schupfnudeln. I used Russet for this recipe.

When mashing the potatoes, make them as smooth as possible. Lumps left behind will create difficulty in shaping the noodles and cause a loss in the light, fluffy texture.

The amount of flour I have listed is mostly a guideline and what usually works for me. The exact amount may vary slightly due to the moisture content of the potatoes and even the weather. Add just enough flour to your work surface to form the dough into the finger shapes and prevent the mixture from sticking to your hands.

Mix the dough just until combined and smooth. Overmixing will cause the noodles to lose their tenderness.

Only boil the noodles until they rise to the surface. Don’t overcook or they will start to fall apart.

This dough makes a decent amount of Schupfnudeln. If you are not serving them all at once (I always say this, but then my batch always seems to disappear completely every single time), the extras can be frozen in a single layer on a parchment-lined baking sheet after boiling, but before pan-frying.

Once solid, transfer to a freezer-safe bag. Thaw in a single layer in the refrigerator before frying in the butter.

Check out what everyone else made:

• Baked Potato Ragada Chat from Magical Ingredients
• Chorizo Stuffed Hash Browns from Karen’s Kitchen Stories
• Lemon & Dill Potato Salad with No Mayonnaise from Faith Hope Love & Luck Survive Despite a Whiskered Accomplice
• Parmesan Bacon Potato Squares from Food Lust People Love
• Potato Lollipops from Sheha’s Recipe
• Potato Puffs from A Day in the Life on the Farm
• Salt and Vinegar Skillet Potatoes from Palatable Pastime
• Schupfnudeln (German Potato Noodles) from Tara’s Multicultural Table
• Tartiflete with Fromage Fort from Culinary Adventures with Camilla

Schupfnudeln (German Potato Noodles) Recipe

Adapted from German Meals at Oma’s

Print Pin

Schupfnudeln (German Potato Noodles)

A recipe Schupfnudeln (German Potato Noodles)! These finger-shaped noodles are formed with mashed potatoes for a light and pillowy texture, then pan-fried until golden.

Course Side Dish

Cuisine German

Keyword German, Germany, potato

Prep Time 30 minutes minutes

Cook Time 1 hour hour

0 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 6 Servings

Ingredients

• 2 pounds (1 kilogram) russet potatoes
• 1 cup (125 grams) all-purpose flour
• 3 tablespoons (25 grams) cornstarch
• 2 teaspoons salt
• 1/4 teaspoon freshly grated nutmeg
• 1/4 teaspoon freshly ground black pepper
• 2 large egg yolks

For Serving:

• 4 tablespoons (60 grams) unsalted butter
• Fresh parsley roughly chopped

Instructions

• Place the potatoes in a large pot and cover with cold water. Cover and bring to a boil.
• Reduce to a low boil and cook until the potatoes are completely tender, 20-30 minutes.
• Preheat oven to 300˚F (150˚C).
• Gently remove the tender potatoes from the water and arrange in a single layer on a baking sheet.
• Place in the preheated oven and cook for about 5 minutes or just until all the moisture is removed from the outside of the potatoes.
• Remove from the oven and set aside just until cool enough to handle.
• Peel the warm potatoes and mash until completely smooth in a large bowl or press through a potato ricer. Make sure there are no lumps.
• Mix the flour, cornstarch, salt, nutmeg, pepper, and egg yolks into the smooth mashed potatoes just until combined.
• On a lightly floured surface, gently knead the dough just until smooth. Only add more flour as necessary to keep the dough from sticking to your hands.
• Dust two baking sheets lightly with flour.
• Divide the dough into four equal pieces. Roll one piece into a long rope about 1/2 inch (1.25 centimeters) thick. Cut the rope into 1 inch (2.5 centimeter) pieces.
• Roll one piece gently between your hands to form a finger shape with tapered ends. Place on the flour-dusted baking sheet and repeat with the remaining pieces, then the remaining dough.
• Bring a large pot of salted water to a boil.
• Reduce to a simmer and add the Schupfnudeln in batches, being careful not to overcrowd. Cook just until they rise to the surface.
• Remove with a slotted spoon to a plate and set aside. Repeat with the remaining pieces.
• Place 2 tablespoons (30 grams) butter in a large skillet over medium heat.
• Once heated and the butter is melted, add the boiled Schupfnudeln in batches in a single layer, taking care not to overcrowd. Cook until golden brown on each side, about 5 minutes. Add more butter as needed to additional batches.
• Serve hot with parsley if desired.