Gluten-Free Schupfnudeln
Discover the comfort of traditional German cuisine with this Gluten-Free Schupfnudeln recipe, a delightful take on pillowy potato dumplings perfect for everyone at the table. Made from fluffy riced potatoes, gluten-free flour, and a hint of nutmeg, these handmade noodles are lovingly shaped, boiled, and pan-fried to golden perfection. The crispy exterior and tender interior make them an irresistible dish that’s both satisfying and versatile. Whether served as a savory side or paired with your favorite gluten-free sauce as the main star, this recipe is a must-try for those seeking delicious, allergy-friendly comfort food. Ready in just over an hour, this dish is ideal for cozy family dinners or special occasions.
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Ingredients
- 500 grams Potatoes
- 150 grams Gluten-free all-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 2 tablespoons Butter or gluten-free margarine
- 1 tablespoon Olive oil
Directions
Step 1
Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and let them simmer for about 15-20 minutes or until fork-tender.
Step 2
Drain the potatoes and allow them to cool briefly. Pass the potatoes through a potato ricer into a large bowl for a smooth texture.
Step 3
Add the gluten-free flour, egg, salt, and nutmeg to the riced potatoes. Mix until all ingredients are well combined, forming a smooth dough.
Step 4
Dust a clean working surface with a little gluten-free flour. Divide the dough into four portions. Roll each portion into a long rope about 1/2 inch thick. Cut into 1-inch pieces.
Step 5
Gently roll each piece into a small oval shape using your hands. The ends should be slightly tapered to achieve the characteristic Schupfnudeln shape.
Step 6
Bring a large pot of salted water to a gentle boil. Carefully drop the Schupfnudeln into the water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.
Step 7
Heat the butter and olive oil in a large skillet over medium heat. Once the butter is melted and bubbling, add the cooked Schupfnudeln in a single layer.
Step 8
Fry the Schupfnudeln for about 5-7 minutes or until they are golden brown and crisp on the outside, stirring occasionally to ensure even browning.
Step 9
Remove from the skillet and serve warm as a side dish or main course, garnished with herbs of your choice.
Nutrition Facts
| Serving size | 754.9 grams (754.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1448 |
| Total Fat 47.80g | 61% |
| Saturated Fat 19.60g | 98% |
| Polyunsaturated Fat 3.30g | |
| Cholesterol 282mg | 94% |
| Sodium 2525mg | 110% |
| Total Carbohydrate 238.60g | 87% |
| Dietary Fiber 14.70g | 53% |
| Total Sugars 6.50g | |
| Protein 23.00g | 46% |
| Vitamin D 72IU | 360% |
| Calcium 123mg | 9% |
| Iron 7mg | 41% |
| Potassium 2754mg | 59% |
Source of Calories