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Schupfnudeln recipe
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Prep Time: 35 minutes
Cook Time: 35 minutes
Total Time: 70 minutes
Golden finger-shaped potato dumplings fried in garlic-infused butter - a crispy, irresistible snack or side dish. Easy to make: shape dough, fry until golden.
Ingredients:
500g russet or yukon gold potatoes
150g (1/2 cup) plain flour
2egg yolks
1/4 tsp freshly gratednutmeg
125g butter, chopped
60ml olive oil
12fresh sage leaves
Instructions:
Boil the potato until tender, about 15-20 minutes. Drain and let cool. Peel and mash using a potato ricer or mouli into a large bowl.
Combine flour, eggs, and nutmeg in a bowl. Season with salt and white pepper. Mix well, adding more flour if needed until dough is manageable. Let it rest for 15 minutes.
Place the dough on a floured board, divide it in half, and shape each half into a log about 3cm in diameter. Cut the logs into 1cm pieces. Using floured hands, shape each piece into a cylinder with pointed ends.
In a frying pan over medium-low heat, melt 75g of butter. Stir in oil, 1 clove of garlic, and half of the sage until fragrant. Add the noodles and cook for 3-4 minutes on each side until golden brown.
Melt the remaining butter with garlic and sage in a small saucepan over medium-low heat.
Drizzle the fragrant garlic butter over the deliciously cooked finger noodles and enjoy!