Schupfnudeln

Preparation

1. 01

   Boiling

   Peel the potatoes, cut into evenly sized pieces, and boil in plenty of salted water for about 20–25 minutes until tender. Drain and let steam off briefly.

2. 02

   Cool

   Pass the potatoes through a potato ricer or mash them finely, and let cool to room temperature (about 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 over-knead, or the dough will become sticky.

4. 04

   Shape

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

5. 05

   Boiling

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

6. 06

   Frying

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

7. 07

   Toast

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