Gluten-Free Schupfnudel
Discover the joy of traditional comfort food made accessible with this Gluten-Free Schupfnudel recipe! These pillowy potato dumplings, hailing from German cuisine, are crafted with a blend of mashed russet potatoes, gluten-free all-purpose flour, and a touch of potato starch for the perfect texture. Seasoned with nutmeg, salt, and pepper, and lightly fried to golden perfection, these tapered dumplings boast a crisp exterior and tender center. Perfect as a side dish or a hearty base for robust sauces, this recipe is ideal for those following a gluten-free diet without compromising on authentic taste. Finished with fresh parsley for a bright garnish, Gluten-Free Schupfnudel is a versatile delight that’s as fun to make as it is to eat!
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Recipe Information
Ingredients
- 500 g russet potatoes
- 150 g gluten-free all-purpose flour
- 50 g potato starch
- 1 large egg
- 0.5 tsp nutmeg
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp olive oil
- 2 tbsp butter (optional)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
Peel the russet potatoes and cut them into even chunks. Place them in a large pot and cover with cold water. Add a pinch of salt and bring to a boil over high heat.
Reduce the heat and simmer the potatoes until they are tender when pierced with a fork, about 15-20 minutes. Drain the potatoes and return them to the pot. Allow them to steam dry for a few minutes.
Mash the potatoes thoroughly until smooth, ensuring no lumps remain. Allow the mashed potatoes to cool slightly.
In a large bowl, combine the cooled mashed potatoes with gluten-free all-purpose flour, potato starch, egg, nutmeg, salt, and black pepper. Mix to form a smooth, cohesive dough that is not sticky. If necessary, add a bit more flour to achieve the right consistency.
Divide the dough into portions and roll each portion into a long, thin log about 1 cm in diameter on a floured surface.
Cut the logs into 5 cm pieces and shape each piece into small rolls, tapering slightly at both ends.
Bring a large pot of salted water to a gentle boil. Carefully add the schupfnudel in batches to avoid overcrowding. Cook for 3-4 minutes or until they float to the surface, then allow them to cook for an additional minute.
Using a slotted spoon, remove the cooked schupfnudel from the pot and transfer them to a plate lined with paper towels to drain.
In a large nonstick skillet, heat olive oil over medium-high heat. Optional: add butter for more flavor. Once the oil (and butter) is hot, add the schupfnudel in batches and sauté them until they are golden brown and crispy on all sides, about 5-7 minutes per batch.
Transfer the sautéed schupfnudel to a serving platter and garnish with fresh chopped parsley.
Serve immediately as a side dish to your favorite main course.
Nutrition Facts
Calories |
1903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 23.8 g | 119% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2575 mg | 112% | |
| Total Carbohydrate | 285.2 g | 104% | |
| Dietary Fiber | 13.1 g | 47% | |
| Total Sugars | 6.4 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 138 mg | 11% | |
| Iron | 8.4 mg | 47% | |
| Potassium | 2912 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
