Schupfnudeln

Ingredients for 4 servings:

• 1 kg potato(s), floury
• 2 eggs
• 400 g flour
• 1 tsp salt
• some nutmeg (I leave it out for the sweet version)
• Flour , for the work surface
• 150 g carrot(s)
• ⅛ liter vegetable broth
• 2 tbsp sweet cream
• 1 small apple, crumbly
• Salt
• Sugar

Instructions

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

with 3 different serving options

Cook the potatoes until tender, peel, and press through a potato ricer. Spread the mashed potatoes out on a work surface and let cool. Mix with eggs, flour, and spices to form a smooth dough. On a well-floured work surface, form finger-length noodles with pointed ends and let them dry for about 2-3 hours. Add the dumplings in 2-3 batches to boiling salted water and cook until they float to the surface. Remove with a slotted spoon, refresh in cold water, and drain well. Lightly fry the required portion on all sides in melted fat. The remaining dumplings can be frozen in portions. Version 1 with the carrot sauce: Wash, trim, and finely chop the carrots, and cook in the vegetable broth. Peel and finely chop the apple, and add it to the carrots. Puree everything in the broth with an immersion blender. Season to taste with cream, salt, and sugar. Variant 2 sweet: with cinnamon sugar and apple compote Variant 3 savory: with sauerkraut and smoked pork