Schupfnudeln are delicious potato noodles popular in southern Germany and Austria. They have a distinctive elongated shape and are often pan-fried until golden brown. They are perfect to serve with a sauce or gravy. They’re very similar to Italian gnocchi!
Ingredients
Below you will find information about the ingredients and how to prepare the recipe. For the measurements and detailed instructions scroll down to the printable recipe card.
Here’s what you need to make this easy recipe:
- potatoes – must be starchy/mealy potatoes such as Russets, don’t try to use baking/salad potatoes for this recipe
- eggs
- butter
- flour
- potato starch – you can also use corn starch, but the Schupfnudeln taste better with potato starch (they have more ‘potato flavor’)
- nutmeg
- salt and pepper
How to make Schupfnudeln step-by-step
STEP 1: Cook the potatoes:
Your potatoes should be evenly sized because we will be cooking them in peels. If some of your potatoes are much larger, cut them in half so that all the potatoes are of similar size. Add the unpeeled potatoes to a large pot and cover with cold water. Salt the water. Bring to a boil then simmer for 20-25 minutes or until easily pierced with a fork.
(2 lbs (900g) potatoes)
STEP 2: Mash the potatoes:
If using a potato masher: Let the potatoes cool slightly. Peel the potatoes: holding one potato in a piece of paper towel, and a small pairing knife in the other hand, scrape the skin off the potatoes. Mash the potatoes and make sure there are no lumps.
If using a potato ricer (recommended!), you don’t have to peel the potatoes, the peels will stay inside the potato ricer.
Allow the mashed potatoes to cool (they can be just slightly warm). To cool the potatoes quicker, you can spread them on a baking sheet.
STEP 3: Make the dough:
On a clean work surface or in a large mixing bowl, make a mound with the mashed potatoes. Create a well in the center of the mound and add the flour, potato starch, eggs, melted butter, nutmeg, salt, and black pepper into the well. Combine all the ingredients until a smooth dough comes together. Don’t knead it for too long, or the noodles will be tough.
(1 1/2 cups (190g) all-purpose flour, 2 Tbsp potato starch, 2 eggs, 2 Tbsp melted butter, 2 ts salt, or to your taste, 1/4 ts black pepper, pinch of nutmeg)
Shape the noodles:
STEP 4: Divide the dough into 8 parts.
STEP 5: Roll each part into a 1-inch (2-3 cm) thick rope and cut the rope into 8 pieces.
STEP 6: Roll each piece on the counter into a cylindrical shape, and then gently press and taper the ends. Repeat with the remaining dough.
STEP 7: Cook Schupfnudeln:
Bring a large and wide pot of salted water to a gentle boil. Carefully add the Schupfnudeln to the boiling water in batches, ensuring they have enough space to cook without sticking together. The water should only very gently simmer, it should not boil rapidly! Cook each batch for 5 minutes (you can taste-cook 1-2 noodles first to see how it’s working in your kitchen). Using a slotted spoon, remove the cooked Schupfnudeln and transfer them to a plate.
TIPS: In a large and wide pot, you can cook about 16 noodles at once, so you will cook them in 4 batches. Make sure your pot is wide. If you have a smaller pot, you need to add less noodles at once. Not enough water/not wide enough pot + too many noodles = temperature drops too much and noodles may fall apart).
STEP 8: Serve:
You can serve them as they are, as a side dish to any sauce or gravy, or pan-fry them in butter until crispy and golden.
Enjoy!
Storage instructions
How to store Schupfnudeln – store them in the fridge for up to 5 days. It’s best to pan-fry them in butter until crispy and golden.
How to freeze Schupfnudeln – I don’t recommend freezing raw Schupfnudeln, they come out too soft and gluey. It’s better to freeze cooked Schupfnudeln. Cook your noodles, let them cool completely, and place them apart on a baking sheet or wooden board sprinkled with flour. Freeze until solid. Transfer to zip-lock bags or containers. When ready to cook, add them straight from the freezer to boiling water, and cook as described in the recipe.
Serving suggestions
Schupfnudeln are perfect as a side for recipes with a sauce or gravy. Anywhere you would use gnocchi, you can also use Schupfnudeln.
Try to serve your noodles with:
- creamy mushroom sauce (or try these bacon mushroom gnocchi)
- chanterelle mushroom sauce
- beef goulash
- pork goulash/pork stew
- Jägerschnitzel (Schnitzel with mushroom gravy)
- Rouladen (German beef rolls)
- with poppy seed sauce (these are Austrian Mohnnudeln)
- Roast duck or roast goose with gravy
- sauerkraut and bacon
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Schupfnudeln (German Potato Noodles)
Ingredients
- 2 pounds (900g) mealy/starchy potatoes such as Russets
- 1 1/2 cups (190g) all-purpose flour spooned and leveled, not scooped
- 2 tablespoons potato starch or corn starch
- 2 large eggs
- 2 tablespoons melted butter
- 2 teaspoons salt or to your taste
- 1/4 teaspoon black pepper
- pinch of nutmeg
Instructions
- Cook the potatoes: Your potatoes should be evenly sized because we will be cooking them in peels. If some of your potatoes are much larger, cut them in half so that all the potatoes are of similar size. Add the unpeeled potatoes to a large pot and cover with cold water. Salt the water. Bring to a boil then simmer for 20-25 minutes or until easily pierced with a fork.2 pounds (900g) mealy/starchy potatoes
- Mash the potatoes:
- If using a potato masher: Let the potatoes cool slightly. Peel the potatoes: holding one potato in a piece of paper towel, and a small pairing knife in the other hand, scrape the skin off the potatoes. Mash the potatoes and make sure there are no lumps.
- If using a potato ricer (recommended!), you don't have to peel the potatoes, the peels will stay inside the potato ricer.
- Allow the mashed potatoes to cool (they can be just slightly warm). To cool the potatoes quicker, you can spread them on a baking sheet.
- Make the dough: On a clean work surface or in a large mixing bowl, make a mound with the mashed potatoes. Create a well in the center of the mound and add the flour, potato starch, eggs, melted butter, nutmeg, salt, and black pepper into the well. Combine all the ingredients until a smooth dough comes together. Don't knead it for too long, or the noodles will be tough.1 1/2 cups (190g) all-purpose flour, 2 tablespoons potato starch, 2 large eggs, 2 tablespoons melted butter, 2 teaspoons salt, 1/4 teaspoon black pepper, pinch of nutmeg
- Shape the noodles: Divide the dough into 8 parts. Roll each part into a 1-inch (2-3 cm) thick rope and cut the rope into 8 pieces. Roll each piece on the counter into a cylindrical shape, and then gently press and taper the ends. Repeat with the remaining dough.
- Cook Schupfnudeln: Bring a large and wide pot of salted water to a gentle boil. Carefully add the Schupfnudeln to the boiling water in batches, ensuring they have enough space to cook without sticking together. The water should only very gently simmer, it should not boil rapidly! Cook each batch for 5 minutes (you can taste-cook 1-2 noodles first to see how it's working in your kitchen). Using a slotted spoon, remove the cooked Schupfnudeln and transfer them to a plate.
- TIPS: In a large and wide pot, you can cook about 16 noodles at once, so you will cook them in 4 batches. Make sure your pot is wide. If you have a smaller pot, you need to add less noodles at once. Not enough water/not wide enough pot + too many noodles = temperature drops too much and noodles may fall apart).
- Serve: you can serve them as they are, as a side dish to any sauce or gravy, or pan-fry them in butter until crispy and golden.
- Enjoy!
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