Gluten-Free Schupfnudel

Experience the comfort of classic German cuisine with a gluten-free twist in this irresistible Gluten-Free Schupfnudel recipe. These pillowy, hand-rolled potato noodles boast a golden, crispy exterior and a soft, tender center, making them a hearty addition to any meal. Made with russet potatoes, gluten-free flour, and a hint of nutmeg for warmth, they’re cooked to perfection in olive oil (and optional butter for richness) to deliver that signature crisp. With just a handful of simple pantry staples and a straightforward cooking technique, you’ll create a dish that’s naturally gluten-free, bursting with flavor, and perfect for pairing with savory mains or enjoying as a standalone treat. Garnished with fresh parsley for a vibrant finish, this recipe is as comforting as it is versatile—ideal for weeknight dinners or special occasions alike!

Nutriscore Rating: 67/100

Prep Time:60 mins

Cook Time:30 mins

Total Time:90 mins

Servings: 4

Ingredients

• 500 g russet potatoes
• 150 g gluten-free all-purpose flour
• 50 g potato starch
• 1 large egg
• 0.5 tsp nutmeg
• 1 tsp salt
• 0.5 tsp black pepper
• 3 tbsp olive oil
• 2 tbsp butter (optional)
• 2 tbsp fresh parsley, chopped (for garnish)

Directions

Step 1

Peel the russet potatoes and cut them into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.

Step 2

Reduce the heat and simmer the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot. Allow them to steam dry for a few minutes.

Step 3

Mash the potatoes thoroughly until smooth, ensuring no lumps remain. Allow the mashed potatoes to cool slightly.

Step 4

In a large bowl, combine the cooled mashed potatoes with gluten-free all-purpose flour, potato starch, egg, nutmeg, salt, and black pepper. Mix to form a smooth, cohesive dough that is not sticky. If necessary, add a bit more flour to achieve the right consistency.

Step 5

Divide the dough into portions and roll each portion into a long, thin log about 1 cm in diameter on a floured surface.

Step 6

Cut the logs into 5 cm pieces and shape each piece into small rolls, tapering slightly at both ends.

Step 7

Bring a large pot of salted water to a gentle boil. Carefully add the schupfnudel in batches to avoid overcrowding. Cook for 3-4 minutes or until they float to the surface, then allow them to cook for an additional minute.

Step 8

Using a slotted spoon, remove the cooked schupfnudel from the pot and transfer them to a plate lined with paper towels to drain.

Step 9

In a large nonstick skillet, heat olive oil over medium-high heat. Optional: add butter for more flavor. Once the oil (and butter) is hot, add the schupfnudel in batches and sauté them until they are golden brown and crispy on all sides, about 5-7 minutes per batch.

Step 10

Transfer the sautéed schupfnudel to a serving platter and garnish with fresh chopped parsley.

Step 11

Serve immediately as a side dish to your favorite main course.

Nutrition Facts

Serving size	835.9 grams (835.9g)

Amount per serving	% Daily Value*
Calories	1903

Total Fat 75.20g	96%
Saturated Fat 23.80g	119%
Polyunsaturated Fat 5.90g
Cholesterol 282mg	94%
Sodium 2575mg	112%
Total Carbohydrate 285.20g	104%
Dietary Fiber 13.10g	47%
Total Sugars 6.40g
Protein 25.20g	50%

Vitamin D 68IU	339%
Calcium 138mg	11%
Iron 8mg	47%
Potassium 2912mg	62%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 35.3%

Protein: 5.3%

Carbs: 59.5%