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 is 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:
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 serve ratatouille on a piece of grilled baguette with a little feta cheese which makes a great 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 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 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 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 sheet pan and heat in 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, and 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 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 inch pieces and form each piece into a tapered cylinder by rolling between your hands. It should be thick in the middle and pointed on 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