Swabian Schupfnudeln with Brown Butter and Sage
Experience the rustic charm of Southern German cuisine with these homemade potato dumplings. Crispy on the outside and tender on the inside, they are tossed in fragrant sage brown butter for a truly delightful treat. This simple yet impressive dish will surely captivate you.
Preparation
45 min.
Cook / Bake
30 min.
Servings
4
Calories
380 kcal
Ingredients
for 4 servingsAmounts are automatically adjusted.
For the Schupfnudeln
- 1.1 lbsfloury potatoes
- 0.5 tspsalt
- 1 pinchnutmeg(freshly grated, to taste)
For the Schupfnudeln
- 1 largeegg yolk
- 0.75 cupall-purpose flour
For the Brown Butter and Sage
- 4 tbspunsalted butterMilch
- 12 leavesfresh sage
- 1 pinchsalt(to taste)
- 1 pinchblack pepper(freshly ground, to taste)
Instructions
Boil the potatoes in their skins until very soft, about 20-25 minutes. Drain, peel immediately while hot, and press through a potato ricer or mash thoroughly. Let the potato mash cool completely, ideally for at least 30 minutes or even in the refrigerator for an hour.
Once cooled, place the potato mash in a large bowl. Add salt, nutmeg, egg yolk, and about half of the flour. Mix gently with your hands, then gradually add the remaining flour until a soft, pliable dough forms. Be careful not to overmix, as this can make the Schupfnudeln tough. The dough should still be slightly sticky but workable.
On a lightly floured surface, take small portions of the dough and roll them into thin ropes, about 0.4 inches (1 cm) in diameter. Cut the ropes into 1-inch (2.5 cm) pieces. Shape each piece into a small, tapered dumpling (like a small spindle or finger) by rolling it between your palms or on a floured surface. This is the characteristic "Schupfnudel" shape.
Bring a large pot of salted water to a gentle simmer (not a rolling boil). Carefully drop the Schupfnudeln into the simmering water in batches. Cook for 3-5 minutes, or until they float to the surface. Once they float, let them cook for another minute. Remove them with a slotted spoon and place them on a plate lined with a clean kitchen towel to drain and dry slightly.
In a large skillet, melt the butter over medium heat. Add the fresh sage leaves. Cook, swirling occasionally, until the butter turns a golden brown color and smells nutty, and the sage leaves are crispy. This usually takes about 3-5 minutes. Be careful not to burn the butter.
Add the cooked Schupfnudeln to the skillet with the brown butter and sage. Sauté for 5-7 minutes, tossing gently, until the Schupfnudeln are lightly golden brown and slightly crispy on all sides. Season with salt and freshly ground black pepper to taste.
Serve immediately as a side dish or a light main course. Enjoy your delicious homemade Swabian Schupfnudeln!
💡 Tipp
Nutrition per serving
Calories
380 kcal
Protein
7 g
Carbohydrates
50 g
Fat
18 g
Fiber
4 g
Recipe on TomTaste: https://tomtaste.com/recipe/swabian-schupfnudeln-with-brown-butter-and-sage
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