Schupfnudeln (German potato noodles)

Schupfnudeln are German potato noodles, similar to gnocchi but that bit different, particularly the shape. They make a great side to many meals, but can also become a main themselves with a few additions, or even dessert! Versatile, comforting, with a lovely light texture and mellow flavor. 

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There are certain foods in German cuisine that are well known, like sausages, schnitzels, pretzels and various cakes. But for whatever reason, Schupfnudeln are not one of them. Which is a shame because these little bites are both so tasty and pair with so many dishes.

For those in the know, though, or once you discover them, they are a delicious comfort food treat. Yes, they admittedly aren't the quickest to prepare, but it's well worth the effort. And you need very few ingredients, too.

Where are Schupfnudeln from?

Schupfnudeln are from the South of Germany and Austria, said to have originated in Swabia. They are also called Fingernudeln, since they are finger-shaped. "Schupf" comes from the regional word "schupfen" meaning "to roll". You'll also find them called various other names in regional dialects.

While you would generally translate "Nudeln" as noodles, it comes from the German "Knödel" which is a dumpling - like the tasty sweet dumpling, Dampfnudel and filled version Germknödel. So you might also see these described as potato dumplings rather than noodles, though shape-wise they are in some ways in between.

Name aside, they have been made since the 17th century when potatoes were introduced to the region. Many saw them as a way to stretch flour, which was more expensive flour, to make a side similar to Spätzle. You'll find them in slightly different shapes, and with slight differences to the recipe in different places. But the broad idea is the same, being a very simple mix.

Ingredients in Schupfnudeln

These are made with just a handful of ingredients:

• Potato - use a floury, starchy potato for this like. I use Russets, which also have a good flavor. You want as little moisture retained after they are cooked to give light little dumplings.
• Flour - as with their cousins gnocchi, flour helps to make them into dumplings, but you don't use all that much. Regular all purpose/plain flour is fine.
• Potato or corn starch - as well as wheat flour, you also use a little starch. The starch actually absorbs moisture more than flour, so helps reduce the amount of both that you need.
• Egg - this, combined with the other ingredients, helps the mixture bind together. Just the yolk is enough to help them stick without adding too much liquid.
• Salt, pepper and nutmeg - a little of each seasons the mixture gently.

The only other ingredients you need are water for cooking and some butter to fry them in at the end. As you can probably tell, they are very much like Italian gnocchi, but to me there are two main differences.

First, they are more "potato-ey", partly due to the potatoes used and also with using the starch to reduce the flour needed. And secondly, that touch of nutmeg gives them that hint more of a German feel, and is comforting and tasty, too.

Steps to make German potato noodles

If you have ever made gnocchi, then the process to make these will be relatively familiar. First, peel and dice the potato then boil it until tender. Drain the potato then place back in the warm pan to use the warmth to help excess moisture evaporate. 

Then, mash or rice the potato - some prefer to rice it to give a smoother texture, but I for one do not have a potato ricer. Either way, mash/rice while the potato is still warm so that steam can escape. Add the remaining ingredients to the mashed potatoes and mix until everything is combined.  

Roll out part of the mixture at a time into a small log, cut it into even chunks then roll each chunk into a finger shape with thinner, tapered ends. Repeat until you have all of the dough formed into fingers, placing them on a lightly floured surface once formed. 

Bring a wide pot of water to a boil then cook in batches, taking care not to overcrowd the pot. After a minute or two they will rise up - remove them once they are floating on top. Drain as you remove them and place in a dish as you cook the next batch.

Then, finish them by frying in a little butter until gently browned and crisp on a couple sides. Some argue you should use clarified butter to avoid the butter browning or burning, but I find as long as you don't have too high heat, regular butter works just fine. 

Tips for making Schupfnudeln

These are more a little time-consuming than difficult, but a few tips to help them come out well:

• Make sure you don't overcook the potato. If you cook it too long, the potato can become waterlogged. You'll be able to tell if the potato seems wet and gluey as you break up the chunks. If so, it will need more flour to form the Schupfnudeln and they will likely be too dense. If you do accidentally cook too long, place the drained potato in an oven dish and warm in a low oven to try to dry it out before using. It may not work, though, depending on how wet the potato is. 
• Take every chance to let steam escape! Use the warmth of the pot to help dry the potatoes, rice/mash while the potatoes are warm and spread them out. Each of these helps reduce the moisture the potato retains, helping give a lighter texture, as less flour is needed.
• Take care not to over-mix the dough - stop once it seems fairly well distributed as mixing too much can make the potatoes become gummy.
• Form all of the dumplings before you start cooking, as they will likely cook quicker than you realize.
• Try not to have the boiled noodles overlapping but in a single layer. They can easily stick and/or break at this stage so they are best to be a little separated.
• Cook in butter in a single layer at a time - if you over-crowd the pan, they simply won't brown properly. It's better to cook them in batches or use a larger skillet.

Serving ideas

These are relatively delicately flavored, so are really a pretty blank canvas for flavors to go with them. One traditional way to serve them is as a main with sauerkraut and bacon mixed through them. They can also be served as a dessert, one way being with sweetened ground poppyseeds.

They make a great side dish to a wide variety of mains as well. Since they can soak up flavors, they work well with something with a sauce. So pairing them with something like beef Rouladen or a German pork roast (Schweinebraten) with gravy would work well. But they can be just as good with sausages and a vegetable side with German red cabbage. 

While you might naturally serve them with German foods, you by no means need to feel restricted by that. They'd be just as good with stews and sauces from other cuisines, too. Like I say, they are very versatile.

Schupfnudeln are a wonderful mix of delicately flavored, light and soft potato dumplings/noodles with a buttery crispness on the outside. They may take a little time, but they're easy to make and perfect as a side to so many meals. Or with the right additions, a meal on their own. Either way, they are well worth enjoying soon. 

Try these other German favorites:

• Bacon onion spaetzle (so wonderfully comforting and tasty, with cheese too)
• Speckbohnen, German green beans with speck ham
• Flädlesuppe, German pancake soup (an easy broth-based soup with pancake 'noodles' in it)
• Plus get more German recipes and side dishes in the archives.

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