Schupfnudeln Austrian Style Gnocci Recipe

Picture this: you’re about to dive into a cozy kitchen adventure, crafting pillowy Schupfnudeln from scratch, with golden crispy edges and a hint of nutty warmth—let’s roll up those sleeves and embrace the potato magic!

I adore making Schupfnudeln, a warm dish from Austria. It is made with potatoes, flour, and a dash of nutmeg for a little added warmth.

These dumplings, similar to gnocchi, are perfect when they are fried in butter until golden. They are amazing when paired with sauerkraut and crispy bacon.

The delightful combination of flavor and texture makes it an ideal dish.

Schupfnudeln Austrian Style Gnocci Recipe Ingredients

• Potatoes: Rich in carbohydrates, they provide energy and a tender texture.
• All-purpose Flour: Provides structure and helps hold the gnocchi together.
• Egg: Adds protein and acts as a binding agent.
• Salt: Enhances flavor and balances other ingredients.
• Butter or Oil: Adds richness and assists in achieving a crispy exterior.
• Nutmeg: Offers a warm, nutty flavor that complements potatoes.
• Bacon or Speck: Adds savory, smoky notes and protein.
• Sauerkraut: Provides a tangy contrast and probiotic benefits.

Schupfnudeln Austrian Style Gnocci Recipe Ingredient Quantities

• 500g potatoes (floury variety)
• 150g all-purpose flour
• 1 egg
• 1 tsp salt
• Butter or oil for frying
• Optional: Nutmeg, grated
• Optional: Bacon or speck, slices
• Optional: Sauerkraut

How to Make this Schupfnudeln Austrian Style Gnocci Recipe

1. Start by boiling the potatoes with their skins on until they are soft, about 20-25 minutes. Drain and allow to cool slightly.

2. While still warm, peel the potatoes and either pass them through a ricer or mash them until smooth. Let them cool to room temperature.

3. In a big bowl, combine the potatoes that have been broken down, the flour, the egg, and the salt. Optionally, add a pinch of grated nutmeg. Mix until a smooth dough forms.

4. On a floured work surface, cut the dough into smaller portions and roll each piece into a log about 1-2 cm in diameter.

5. Slice the logs into 4 cm lengths. Roll each piece between your palms to form the tapered ends that give Schupfnudeln their traditional shape.

6. Take a pot of salted water. Let it come to a boil. Turn the heat down, let it simmer, and then put in the Schupfnudeln in batches. Let them cook until they float to the surface. After the first has gone, repeat with the next batch until all have been done. Let them cook for about two minutes after they’ve all reached the top.

7. Using a slotted spoon, remove the cooked Schupfnudeln and place them on a drained plate to cool off for a bit. They don’t have to be cooled completely, but you don’t want to get burned if you are the one eating them.

8. In a big frying pan, melt butter or heat oil at medium heat. Optionally, add bacon or speck slices.

9. In the hot butter or oil, fry the Schupfnudeln until they’re golden brown and crispy on all sides.

10. If desired, add sauerkraut to the frying pan and fry for a few seconds after everything else is done to heat through. Make sure you are serving the dish immediately after cooking.

Schupfnudeln Austrian Style Gnocci Recipe Equipment Needed

1. Large pot
2. Potato ricer or masher
3. Large bowl
4. Knife
5. Cutting board
6. Slotted spoon
7. Large frying pan
8. Spoon or spatula for mixing
9. Floured work surface
10. Plate for cooling

FAQ

• Q: Can I use a different type of potato?For optimal outcomes, employ a type of potato that has a high starch content, as varieties with this characteristic yield a better texture. However, a waxy potato could serve as an adequate substitute if the recommended types are unavailable.
• Q: Can I make Schupfnudeln ahead of time?A: Yes, you can make the dough a day ahead and keep it in the fridge. Form and cook the dumplings just before you fry them.
• Q: How do I know when the Schupfnudeln are cooked?They are prepared when they float to the surface of the boiling water. After boiling, they should undergo frying to achieve a golden, crispy texture.
• Q: What is the ideal amount of seasoning?Begin with 1 teaspoon of salt for the dough. Modify seasonings, such as nutmeg, to suit your palate.
• Q: Can these be made gluten-free?You can use a blend of gluten-free flours, but the texture will differ a bit.
• Q: What sides go well with Schupfnudeln?A: Sauerkraut or a side of cooked bacon/speck makes a delicious and hearty meal when served with Schupfnudeln.

Schupfnudeln Austrian Style Gnocci Recipe Substitutions and Variations

Sweet potatoes or a mix of parsnips and standard potatoes can provide a whole different flavor and texture when used in place of regular spuds.
All-purpose flour: Use whole wheat flour or a blend of gluten-free flours if you need to avoid gluten.
Egg: Replace with a flaxseed or chia seed egg (1 tablespoon ground seeds + 3 tablespoons water mixed and allowed to sit until gelled) for a vegan version.
Use olive oil or coconut oil as a healthier alternative to butter or oil for frying.
Bacon or speck: Use turkey bacon for a leaner option; omit for a vegetarian dish.

Pro Tips

1. Choose the right type of potatoes: Use a floury potato variety, like Russets, to ensure the dough has the right consistency and that the Schupfnudeln are light and fluffy.

2. Ensure the potatoes are dry: After boiling, let the potatoes sit briefly to let the steam escape, making them less moist. This helps achieve a better texture when forming the dough.

3. Control the dough thickness: When rolling out the dough, aim for uniform logs about 1-2 cm in diameter. Consistent size ensures even cooking during boiling and frying.

4. Preheat the pan properly: Before adding the Schupfnudeln, ensure the butter or oil is hot. This helps create a crisp exterior while keeping the inside soft.

5. Fry in batches: Avoid overcrowding the pan when frying. This ensures each piece is evenly browned and crisp, enhancing both texture and flavor.