Whole30 Schupfnudeln
Transform your favorite comfort food into a nutritious and compliant delight with this Whole30 Schupfnudeln recipe! These German-style dumplings are crafted with roasted sweet potatoes, almond flour, and arrowroot starch for a wholesome twist that’s gluten-free, grain-free, and perfect for Whole30 enthusiasts. Lightly seasoned with nutmeg and salt, the Schupfnudeln are boiled to tender perfection and pan-fried in ghee for a golden, crispy exterior. Each bite is loaded with flavor and finished with a sprinkle of fresh parsley for an herby touch. Whether you’re reinventing a traditional dish or looking for a Whole30-approved meal, this recipe provides a satisfying option that’s ready in under an hour. Perfect for family dinners or a unique addition to your meal prep!
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Recipe Information
Ingredients
- 2 large sweet potatoes
- 1 cup almond flour
- 0.5 cup arrowroot starch
- 1 large egg
- 1 teaspoon salt
- 0.25 teaspoon nutmeg
- 2 tablespoons ghee
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat the oven to 400°F (200°C).
Wash the sweet potatoes and pierce them with a fork several times. Place them on a baking sheet and roast in the oven for about 45-50 minutes, or until they are tender when pierced with a fork.
Once the sweet potatoes are cooked, let them cool slightly. Then peel and mash them until smooth and lump-free.
In a mixing bowl, combine the mashed sweet potatoes, almond flour, arrowroot starch, egg, salt, and nutmeg. Stir until a dough forms. The dough should be slightly sticky but manageable. If it's too wet, add a bit more almond flour.
Dust a clean work surface with a little arrowroot starch. Take portions of the dough and roll into logs about 1/2 inch in diameter. Cut the logs into 1-inch pieces.
Bring a large pot of salted water to a boil. Gently drop the Schupfnudeln pieces into the boiling water in small batches. Let them cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside to drain on a paper towel-lined plate.
In a large skillet over medium heat, melt the ghee. Add the boiled Schupfnudeln and cook, turning occasionally, until they are golden brown on all sides, about 5-7 minutes.
Transfer the Schupfnudeln to a serving plate and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
1668 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.2 g | 108% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 300 mg | 100% | |
| Sodium | 2674 mg | 116% | |
| Total Carbohydrate | 205.1 g | 75% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 19.9 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 408 mg | 31% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 156 mg | 3% | |
*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.
