Gluten-Free Schupfnudeln
Experience the irresistible charm of homemade Gluten-Free Schupfnudeln, a delectable German potato dumpling dish crafted to perfection for gluten-free diets. With creamy mashed potatoes, gluten-free flour, and a hint of nutmeg, this recipe creates tender, golden-brown Schupfnudeln that boast a delicate balance of crispness and softness. Rolled into their signature oval shape, these dumplings are boiled until fluffy and pan-fried in buttery olive oil for a rich, savory flavor that’s hard to resist. Perfect as a comforting side dish or a stand-alone entrée, this gluten-free twist on a traditional favorite is a creative and satisfying choice for any meal. Impress your family and guests with this easy-to-follow recipe that’s ready in just over an hour and packed with authentic German flair!
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Recipe Information
Ingredients
- 500 grams Potatoes
- 150 grams Gluten-free all-purpose flour
- 1 large Egg
- 1 teaspoon Salt
- 0.25 teaspoon Nutmeg
- 2 tablespoons Butter or gluten-free margarine
- 1 tablespoon Olive oil
Instructions
Peel and quarter the potatoes. Place them in a large pot, cover with cold water, and add a pinch of salt. Bring to a boil over medium-high heat. Reduce heat and let them simmer for about 15-20 minutes or until fork-tender.
Drain the potatoes and allow them to cool briefly. Pass the potatoes through a potato ricer into a large bowl for a smooth texture.
Add the gluten-free flour, egg, salt, and nutmeg to the riced potatoes. Mix until all ingredients are well combined, forming a smooth dough.
Dust a clean working surface with a little gluten-free flour. Divide the dough into four portions. Roll each portion into a long rope about 1/2 inch thick. Cut into 1-inch pieces.
Gently roll each piece into a small oval shape using your hands. The ends should be slightly tapered to achieve the characteristic Schupfnudeln shape.
Bring a large pot of salted water to a gentle boil. Carefully drop the Schupfnudeln into the water in batches. Cook until they float to the surface, about 2-3 minutes. Remove with a slotted spoon and drain well.
Heat the butter and olive oil in a large skillet over medium heat. Once the butter is melted and bubbling, add the cooked Schupfnudeln in a single layer.
Fry the Schupfnudeln for about 5-7 minutes or until they are golden brown and crisp on the outside, stirring occasionally to ensure even browning.
Remove from the skillet and serve warm as a side dish or main course, garnished with herbs of your choice.
Nutrition Facts
Calories |
1448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.8 g | 61% | |
| Saturated Fat | 19.6 g | 98% | |
| Polyunsaturated Fat | 3.3 g | ||
| Cholesterol | 282 mg | 94% | |
| Sodium | 2525 mg | 110% | |
| Total Carbohydrate | 238.6 g | 87% | |
| Dietary Fiber | 14.7 g | 52% | |
| Total Sugars | 6.5 g | ||
| Protein | 23.0 g | 46% | |
| Vitamin D | 1.8 mcg | 9% | |
| Calcium | 123 mg | 9% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 2754 mg | 59% | |
*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.
