schupfnudeln!

I was visiting a friend in Mannheim and she suggested one day that we have these gnocchi-like things as a quick and easy luncheon. Given their absence in Glaswegian shops, their re-creation wasn’t quite so straightforward, but they are sufficiently tasty that they are worth a wee bit of effort to make! Serve with apple compote or sauerkraut (sadly, again both are more readily available in Baden-Wurttemburg), or anything else you can think of!

2015-06-04 19.31.16

 

(serves 4-5, or half for 2-3)

500g potatoes, peeled, boiled, and mashed very well
2 eggs
150-200g flour (+ extra for kneading)
Few pinches of salt
1 pinch nutmeg

  1. Knead the mashed potatoes into a dough with the rest of the ingredients.
  2. Bring a salted pot of water to  a rolling boil. Flour your surface well.
  3. Roll dough into long finger-thick strips, squeezing so they have tips at both ends.
  4. Drop into the boiling water for about 5 minutes until they float.
  5. Fry (I added some onions at this point) and serve.

(via)

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