What are Schupfnudeln? A Swabian Staple
Schupfnudeln are a typical Swabian staple. You can find them at the Cannstatter Volksfest (Stuttgart’s Oktoberfest), at Christmas markets, and in many Swabian restaurants. They are similar to gnocchi-like dishes in taste but definitely not in shape. While gnocchi can come with a variety of sauces and have no single typical sauce to be served with, Schupfnudeln are typically served with sauerkraut and some form of diced ham.
From the Roman Empire to the Thirty Years’ War: A Brief History
I would have liked to make the statement that Schupfnudeln outdate gnocchi, but my research showed that gnocchi-like dishes were already around during the times of the Roman Empire, and the Swabian version became a thing later in the 1600s during the Thirty Years’ War. Both dishes had nothing to do with their current form since potatoes only later became a thing in Europe. Analogous to my Spätzle post, Schupfnudeln are the Swabian answer to Italian gnocchi!
A Childhood Craving: Why I Once Ordered Schupfnudeln Without the Steak
A little anecdote from my childhood is me being in a restaurant with my family, and when it was my turn to order, I asked if I could have the Rostbraten (a beef sirloin steak with sautéed onions) with Schupfnudeln and sauerkraut but without the Rostbraten. When I was starting my sentence, I could see my parents’ faces changing since Rostbraten is the most expensive dish on the menu; once I said I did not want the beef, their faces changed and everyone laughed. Except for me; I was confused. It was a valid order! Today, I would not cut out the Rostbraten anymore. (Stay tuned for my recipe!)
For my Sauerkraut I swear on Hengstenberg which you can find surprisingly often in the US!
Adventure of the Month
Ever wondered where to get the most authentic German food in Metro Detroit? Come with me to Lagerhaus No5 and Deutschtroit to find out.
Why Homemade German Potato Noodles are Worth the Effort
In Germany, it never crossed my mind to make Schupfnudeln myself. The easier route was always just buying them in the store. This recipe was provided to me by my sister; it definitely is the real deal! Rolling the noodles will take a little time, but it will be worth it.
Traditional Schupfnudeln with Sauerkraut and Smoked Ham
Ingredients
- 1 lb All-purpose flour
- 1 lb Starchy potatoes e.g., Russet
- 1 tsp Salt
- ½ tsp Freshly ground nutmeg plus more to taste
- 2 Eggs
- 1 Medium onion diced
- 1 cup Diced smoked ham speck, or pancetta
- 1.5 lb Sauerkraut drained
- Clarified butter or seed oil for frying
- Sugar some pinches
Instructions
- Prepare Potatoes: Cook the potatoes in their skins until tender. Let them sit until easy to handle, then peel.
- Rice the Potatoes: Mash the potatoes or press them through a potato ricer. They need to be completely fine and smooth.
- Form the Dough: Knead the flour, potatoes, salt, nutmeg, and eggs into a smooth dough. Let the dough rest for about 20 minutes.
- Shape the Noodles: Hand-roll the dough into tapered, finger-like noodles. Use a light dusting of flour to prevent sticking. Meanwhile, bring a large pot of salted water to a boil.
- Boil: Cook the Schupfnudeln in batches over medium-to-high heat. They are done when they float to the surface. Remove with a slotted spoon.
- Sear: Pan-fry the Schupfnudeln in clarified butter or oil until golden brown on all sides. Set them aside.
- Sauté: In the same pan, sauté the onions and fry your choice of ham. Once the ham is browned, add the sauerkraut. Keep everything moving until the sauerkraut begins to brown and caramelize. Add a few pinches of sugar.
- Combine: Add the golden-brown Schupfnudeln back into the pan and stir to combine. Serve hot.
Notes
| Nutrient | Amount per Serving |
| Calories | 662 kcal |
| Total Fat | 17.5 g |
| Carbohydrates | 104.0 g |
| Protein | 22.5 g |
| Fiber | 8.2 g |
More Swabian Essentials
Swabian Potato Salad ○ Kohlrabi with Fleischkuechle (Swabian Meatballs) ○ Sauerbraten (Sour Roast)
Did you try my recipe? Let me know in the comments how it turned out! 🥨🦉
