Schupfnudeln or Finger noodle

                           Schupfnudeln or Finger noodle

Schupfnudeln are basically the german version of Gnocchi. They are also know with the name Fingernudel (Finger noodle). The word "schupfen" comes from the way how they are formed, by hand. That technic was called '"schupfen". They are thick in the middle and pointy to the ends. Like Gnocchi, they are cooked but then they also are getting pan fried in butter to get them a crispy edge. You can eat them as a side dish, or make them in a meal with ground meat and sauerkraut and lots of Paprika powder and caraway seeds. In some areas that dish is called Schupfnudeln as well. I remember eating this a lot on medieval meetings. Along with "gschlamberts Kraut" but that is a different story. 

This is what you need: 

- 500 gr Potatoes (e.g. for mashing)

- 50 gr Butter

- 1 Egg yolk

- 100 - 150 gr Flour

- salt 

This is how you do it:

First cook the Potatoes and press them through a potato press (like for mashed potatoes). Let them cool a bit. Now add the butter, flour, salt and Egg yolk and work it until its a smooth dough. 

Use some flour on the work space and roll the dough in thumb thick rolls. Cut them at around 2 inches. Form them into the typical form but keep them around thumb thick. 

Now cook them in slightly boiling saltwater until they swim on the surface (around 5 min or less). Take them out and put them in a Colander. Then you can pan fry them until they are brown and crisp or keep them in the fridge until you need them. 

Guten Appetit