The gnocchi-like Schupfnudeln are not pasta, but potato fingers. This delicacy from Southern Germany, when crispy fried, is the perfect accompaniment to sauerkraut, red cabbage, turkey, duck or pork.
- 1-1/2 lbs russet potatoes
- 2 eggs
- 1 cup all-purpose flour
- salt and fresh pepper
- pinch nutmeg
- 2 tablespoon Bavarian blue cheese
- 1/4 cup butter and vegetable oil
Adapted from Spoonfuls of Germany, by Nadia Hassani
Boil potatoes in skin, drain and cool for a few hours. Peel potatoes and mash. Mix with eggs and flour, season with salt, pepper and nutmeg and cheese
Using your hands, shape potato mix into elongated shapes with pointy edges. If the dough sticks to your hands, moisten with cold water.
Bring water to a boil in a large pot and reduce heat. Drop small batches of Schupfnudeln into the just simmering water. Cook until they float on top. Take out and drop into bowl of cold water. Drain in colander.
Heat butter and oil and saute the fingers until golden brown and crisp pn all sides. Drain on paper towel and keep warm until all Schupfnudeln are done.