Go Back
+ servings
Schupfnudeln

Schupfnudeln, Summer Ratatouille and Sauce Verte

Chef Norbert
Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Main Course
Cuisine German
Servings 4 Servings
Calories 739 kcal

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 cloves, chopped
  • 1 sprig thyme fresh
  • 1 pinch red pepper chili 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 fresh basil 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

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 pepper
  • 1 pinch red pepper chili 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 cloves,, 1 sprig thyme, 1 pinch red pepper chili 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 fresh basil, 1 pinch red pepper chili 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 pepper
  • 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

Serve

  • Serve Schupfnudeln with Ratatouille and Sauce Verte, garnish with fresh herbs.

Nutrition

Serving: 1 Serving | Calories: 739kcal | Carbohydrates: 54g | Protein: 8g | Fat: 56g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 40g | Cholesterol: 7mg | Sodium: 52mg | Potassium: 880mg | Fiber: 5g | Sugar: 2g

Nutrition information is calculated using an ingredient database and should be considered an estimate

Keyword Ratatouille
Tried this recipe?Let us know how it was!