My Schupfnudel recipe was the second-place winner of the Idaho Potato competition. Schupfnudeln, or ‘finger noodles,’ are a delicious German way to enjoy potatoes, a testament to the Germans’ mastery of this versatile tuber.
I cherish these time-honored recipes, as they represent vital pieces of German culinary history, passed down through generations. Schupfnudeln are a type of dumpling or thick noodle, a beloved staple in southern German and Austrian cuisine. In essence, they epitomize the ultimate comfort food.
The Dough:
The dough for these gnocchi is made with a blend of mashed potatoes, whole wheat flour, all-purpose flour, egg yolks, salt, and a pinch of nutmeg.
Traditionally, gnocchi dough is made solely with all-purpose flour, but in this recipe, I’ve incorporated whole wheat flour for added flavor and nutritional benefits. Whole wheat flour is made from the entire grain, retaining more of its natural nutrients and fiber compared to refined flour.
The potato dough is rolled into logs and cut into approximately 1 1/2-inch pieces. Each piece is then shaped into a tapered cylinder by rolling between your palms, creating little ropes about the size of your finger. These gnocchi are pan-fried in butter, resulting in a deliciously crispy exterior. What’s not to love?
Completing this dish with a vibrant summer ratatouille and a vibrant “sauce verte” creates the perfect combination.
Ratatouille is a culinary staple for me. I enjoy it both warm and chilled. It pairs beautifully with grilled fish or a grilled skirt steak. I also often serve ratatouille on a piece of grilled baguette with a sprinkle of feta cheese, making it a delightful snack or light lunch.
Schupfnudeln, Summer Ratatouille and Sauce Verte
Ingredients
Ratatouille
- 1 each zucchini medium, cut into 1/2 inch dice
- 1 each yellow Squash medium, cut into 1/2 inch dice
- 1 each eggplant medium, cut into 1/2 inch dice
- 1 each onion medium, cut into 1/2 inch dice
- 4 tbsp extra virgin olive oil extra virgin
- 3 each garlic clove chopped
- 1 sprig thyme leaves fresh
- 1 pinch red pepper flakes
- 3 each tomatoes ripe, cut into 1/2 inch dice
- 2 tbsp red wine vinegar
- 1 tsp fennel seeds crushed
- 1 each red bell pepper cut into 1/2 - inch dice
- 1 each green bell pepper cut into 1/2 - inch dice
- 2 tbsp basil fresh chopped
Schupfnudeln
- 1 1/2 Lbs Russet potatoes
- 2 ounce whole wheat flour
- 2 ounce King Arthur All Purpose Flour
- 2 each egg yolk
- 1 pinch sea salt
- 1 pinch nutmeg
- 2 ounce Butter, salted
Sauce Verte
- 1/2 cup flat-leaf parsley chopped
- 3/4 cup extra virgin olive oil extra virgin
- 3 tbsp chives chopped
- 1 each shallot medium finely diced
- 1/4 cup cilantro chopped
- 2 tbsp red wine vinegar
- 1 each garlic clove minced
- 1 pinch sea salt
- 1 pinch black pepper, ground
- 1 pinch red pepper flakes
Instructions
Cook the Ratatouille
- Toss cubed eggplant with a teaspoon of salt and let sit for about 20 minutes. With a paper towel, pat the cubed eggplant dry. In Dutch oven heat 2 tablespoons of olive oil, add the cubed eggplant, and sauté over medium heat until lightly browned. Remove the eggplant and set aside. Add remaining extra virgin olive oil to the same Dutch oven, add diced onions, and cook until translucent. Add garlic, a sprig of fresh thyme, chopped fresh basil, crushed fennel seeds, red pepper chili flakes, peppers, and squash. Stir in eggplant, add red wine vinegar, cover Dutch oven with lid, and cook ratatouille over medium heat for about 20 minutes or until all vegetables are soft. Add sea salt to taste.1 each zucchini, 1 each yellow Squash, 1 each eggplant, 1 each onion, 4 tbsp extra virgin olive oil, 3 each garlic clove, 1 sprig thyme leaves, 1 pinch red pepper flakes, 3 each tomatoes, 2 tbsp red wine vinegar, 1 tsp fennel seeds, 1 each red bell pepper, 1 each green bell pepper, 2 tbsp basil fresh, 1 pinch red pepper flakes
Make the Sauce Verte
- In a bowl, blend chopped flat-leaf parsley, chives, and cilantro with extra virgin olive oil. Add diced shallots, minced garlic, red pepper chili flakes, salt, pepper, and red wine vinegar. Let it sit for about 10 to 15 minutes to develop flavor before you serve.1/2 cup flat-leaf parsley, 3/4 cup extra virgin olive oil, 3 tbsp chives, 1 each shallot, 1/4 cup cilantro, 2 tbsp red wine vinegar, 1 each garlic clove, 1 pinch sea salt
Make the Schupfnudeln
- Peel potatoes. Cut into quarters and cook in salted water until soft. Place potatoes on a sheet pan and heat in a preheated oven at 220 F for 10 minutes. You want to remove as much moisture as possible. Push cooked potatoes through a potato press and cool.1 1/2 Lbs Russet potatoes
- Add egg yolks, all-purpose flour, whole-wheat flour, salt, pepper, and nutmeg to the potatoes. Mix to a smooth dough. If needed, add a little more flour to the dough.2 ounce whole wheat flour, 2 ounce King Arthur All Purpose Flour, 2 each egg yolk, 1 pinch sea salt, 1 pinch nutmeg, 1 pinch black pepper, ground
- Place dough on a floured board and form into a 1-inch thick log. Cut the log into about 1 1/2 inch pieces and form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed at the end.
Cook Schupfnudeln
- Bring salt water to a boil, add Schupfnudeln. Reduce heat to a simmer and cook for about 6 to 8 minutes. With slotted spoon remove from water. Melt butter in a sauté pan, add Schupfnudeln and sauté to a golden brown.2 ounce Butter, salted
Serve
- Serve Schupfnudeln with Ratatouille and Sauce Verte, garnish with fresh herbs.
Nutrition
Nutrition information is calculated using an ingredient database and should be considered an estimate