Schupfnudeln

Preparation

1. 01

   Boiling

   Peel the potatoes, cut into evenly sized pieces and cook in plenty of salted water for approx. 20–25 minutes until tender. Drain and allow to steam dry briefly.

2. 02

   Cool

   Pass the potatoes through a potato ricer or mash finely and allow to cool to room temperature (approx. 10 minutes).

3. 03

   Knead

   Sift the flour over the cooled potatoes, add the egg, salt and grated nutmeg, and knead everything into a smooth, soft dough. Do not knead too long, as the dough will become sticky.

4. 04

   Shape

   Lightly flour your work surface. Take portions of dough and roll into finger-thick rolls approx. 5–6 cm long between your palms (Schupfnudeln). Taper the ends slightly.

5. 05

   Boiling

   Bring a large pot of water with a pinch of salt to the boil. Add the Schupfnudeln in batches and wait until they float to the surface (approx. 2–3 minutes). Remove with a slotted spoon and drain well.

6. 06

   Frying

   Melt 50 g butter in a large frying pan over medium heat. Add the drained Schupfnudeln and fry until golden brown, tossing occasionally (approx. 4–5 minutes).

7. 07

   Toast

   Melt 30 g butter in a small frying pan, add the breadcrumbs and sugar, and toast until golden brown, stirring constantly. Pour over the fried Schupfnudeln and toss gently to combine.