Homemade Schupfnudeln

Ingredients for 4 servings:

• 600 g floury potatoes
• 2 egg yolks
• 30 g butter, liquid
• 50 g potato flour
• Salt
• nutmeg
• Clarified butter for frying

Instructions

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

crispy on the outside, light and creamy on the inside, gluten-free

Wash the potatoes and place them on a baking sheet with their skins on. Place the potatoes in an oven preheated to 150°C (300°F) for 50-55 minutes. Peel the potatoes while they are still hot and press them through a potato ricer twice. Add the butter, potato flour, and egg yolk and mix well. Finally, season the mixture with salt and nutmeg. Place the dough on a work surface dusted with potato flour and, using the palm of your hand, roll out finger-thick dumplings. Briefly cook the dumplings in boiling, salted water until they rise to the surface, then let them cool on a wire rack. Until then, the dumplings can be prepared and covered and stored in a cool room. To finish, fry the dumplings in clarified butter until they have a crispy crust.