in Italy

South Tyrolean Schupfnudeln

updated

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Ingredients for 3 servings:

  • 500 g potato(s), floury
  • 100 g flour
  • 1 large egg(s)
  • Salt
  • nutmeg
  • some breadcrumbs
  • 1 jar applesauce
  • Rapeseed oil, for frying

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

small, tasty dish, also for children

Boil the potatoes unpeeled, peel them, and mash them with a potato ricer. Stir the flour into the potatoes, season with salt and nutmeg, and add the egg. Mix everything well and knead until well combined, then form small, finger-length rolls. Roll them in breadcrumbs and fry them in a non-stick pan with a little rapeseed oil until golden brown. Serve hot with applesauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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