by Eva Felis on September 27, 2012
Schupfnudeln are on my to cook list (or craving list) since weeks. They are what I would call German comfort food and usually eaten with the mostly well known sauerkraut and bacon. Another name but rather uncommon is Finger Nudeln (finger noodles). Though they are called Nudeln I would rather translate them as dumplings as they are more similar to gnocchi than pasta. But that’s just hairsplitting and rather of less importance. You can find more information about Schupfnudeln here.
Sweet potato are fairly uncommon in Germany, sometimes hard to find but gaining popularity and that is no surprise to me. One point may be the growing interest for Asian cuisine. But for me it’s the taste, their sweetness work great with savory dishes, can handle many seasonings and can be stored unwashed for 9 months, I actually never tried that, this knowledge comes from a farmers market vendor. I have to admit I didn’t grew up eating sweet potatoes and I had some troubles at the beginning and having them covered with marshmallows and brown sugar (yuck) for the first time, had not been helpful at all. I find more and more use for them in my recipes and they are one of my grocery staples now. Here they come accompanied by nutmeg, brown butter and fresh thyme. Enjoy!
sweet potato schupfnudeln with brown butter and thyme
about 450 g / 1 lb. sweet potato
1 egg yolk
1/2 to 1 tsp salt
nutmeg to taste (about 1/4 to 1/2 tsp, yes freshly ground please)
5 Tbsp all-purpose flour + more
1-2 tsp clarified butter, ghee, would be the best, vegetable oil would also work
50 g / 3 1/2 Tbsp unsalted butter
2 to 3 springs of thyme
Pierce sweet potato all over with a fork, put on a lined baking sheet and bake at 230 C / 450 F for 30 to 45 minutes (depending if you preheated your oven or not). Let cool, cut in half lengthwise and scoop out the flesh with a spoon. Mash with a fork and add remaining ingredients. Add just enough flour to get a dough that comes nicely together and may be a little sticky.
Dust your hands, knife blade and cutting board with flour. Form a log and cut into 10 pieces (more or less doesn’t matter). Roll, roll, roll every piece into finger long and thick noodles. Preheat you pan to medium high heat, let melt clarified butter. Cook schupfnudeln until golden brown, rotate from time to time to get a nice color all around. You may need to separate this into two batches depending on your pan size.
For the brown butter: add butter to saucepan over medium heat, let melt and continue cooking. Keep stirring, it will start to foam than subside. Little brown specks will form. Brown butter is ready than you can smell the nice nutty aroma.
Arrange schupfnudeln on a plate, drizzle with brown butter and sprinkle with fresh thyme leafs.
Latest posts by Eva Felis (see all)
- St. Simons Island is for lovers - February 27, 2015
- marzipan budino with caramelized applesauce - February 23, 2015
- kung pao brussels sprouts - February 11, 2015
- roasted chicken breasts with honey, rosemary and red wine - January 31, 2015
- lemony red beet and sweet potato soup - January 22, 2015