Schupfnudeln, Summer Ratatouille and Sauce Verte

My Schupfnudel recipe was the second place winner of the Idaho Potato competition. Schupfnudeln or finger noodles are another way of serving potatoes from the master of potatoes, the Germans.
I love these old recipes, such important pieces of German cooking history that have been passed down for generations. Schupfnudeln are a type of dumpling or thick noodle in southern German and Austrian cuisine, and in a nutshell is comfort food at its finest.


The dough is made from mashed potatoes, whole wheat flour, AP flour, egg yolks, salt and a pinch of nutmeg. Usually the dough is made with Ap flour, in this recipe I used both whole wheat flour and AP flour. I love the flavor of the whole-wheat flour and the fact that whole-wheat flour is made from grains that have not undergone heavy processing giving you better nutritions and more fiber. The potato dough is rolled into logs and cut into about 1 1/2 inch pieces. Each piece is formed into a tapered cylinder by rolling between your hands into little ropes the size of your finger. They’re pan-fried in butter, which gives the noodles a delicious crunchy surface. What’s not to love?
Schupfnudeln or finger noodles can be served sweet or savory, however, it is necessary that the comparatively flavorless noodles incorporate the flavor of other ingredients. By completing the dish with the addition of a great summer ratatouille and sauce verte makes the perfect combination.


In the summer months, ratatouille is a staple for me. I love a good ratatouille that I serve warm or chilled. I may serve it with a simple piece of grilled fish or a grilled skirt steak. I often I serve ratatouille on a piece of grilled baguette with a little feta cheese which makes a great snack or light lunch.




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