Delicious Schupfnudeln or Grumbierekugle

Ingredients for 6 servings:

• 2 ½ kg jacket potatoes
• 800 g Flour Type 405
• 7 eggs
• 2 tsp salt
• e.g. chopped parsley
• nutmeg
• n. B. Onion(s), diced, sautéed

Instructions

Working time approx. 1 hour 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

Delicious Schupfnudel/Grumbierekugle recipe, with the Grumbierekugle being the highlight

Schupfnudeln: Peel the potatoes, cut them into 1/4 pieces, and boil them. Put the flour in a bowl, press the boiled potatoes through a spaetzle press, and add them. Then add the salt and eggs and mix everything into a dough (I also add a little nutmeg). Season to taste and add more salt if necessary. Form the Schupfnudeln from the prepared dough and then boil them in salted water until they float to the surface (like spaetzle). Remove the Schupfnudeln from the water and let them cool, then portion them out as needed and freeze them in freezer bags. Grumbierekugle: Identical, except that parsley (not too sparingly) and, if desired, onions (sautéed) and nutmeg are added to the dough. Then form the finished dough into balls about 2.5 cm in diameter. Preparation of Schupfnudeln/Grumbierekugeln: If frozen, place them in the refrigerator to thaw the day before. Fry the fresh or thawed Schupfnudeln/Grumbierekugeln in a non-stick pan with oil/butter until golden brown. Enjoy!