Schupfnudeln are finger-shaped potato dumplings with slightly tapered ends, a recipe that is similar to gnocchi. My initial indoctrination with this classic southern German and Austrian recipe overwhelmed me for a month, but it was not enough to prevent me from making them at home.
Great story, Jack. These dumplings remind me so much of the Raviole della Valle Varaita that I wrote about last year. They come from Piemonte, so not too far from Switzerland, and they have that same torpedo shape. There is cheese (a local tomino) in the dough but no leavening, and they are served pretty much drowned in butter. I love the idea of sautéeing them a bit after boiling. I'm so curious about the rose hip sauce. Is that a typical pairing for schupfnudeln?
Reading your description of how you came to know schupfnudeln was DELIGHTFUL. I'm rarely willing to take the time needed to make something like that by hand, but I gotta say, only you could tempt me into it. Thanks, Jack!
Potato dumplings are a big favourite of mine. My mother used to make them - round golf-ball-size dumplings - and she would put a rich meat sauce over them. Scrumptious.
Wow. Yum. Thank you. My Italian ex/late husband used to make perfect gnocchi, but it seems I've lost the art I barely mastered in the first place. I'll try these, though.
Love the idea of rosehip syrup – or indeed gremolata: making masses atm from kale, various leeks and garlics in the garden, and foraged greens...
Great story, Jack. These dumplings remind me so much of the Raviole della Valle Varaita that I wrote about last year. They come from Piemonte, so not too far from Switzerland, and they have that same torpedo shape. There is cheese (a local tomino) in the dough but no leavening, and they are served pretty much drowned in butter. I love the idea of sautéeing them a bit after boiling. I'm so curious about the rose hip sauce. Is that a typical pairing for schupfnudeln?
Reading your description of how you came to know schupfnudeln was DELIGHTFUL. I'm rarely willing to take the time needed to make something like that by hand, but I gotta say, only you could tempt me into it. Thanks, Jack!
I love this story SO MUCH I'd probably try to make them if I knew how to do it gluten free, lol.
Potato dumplings are a big favourite of mine. My mother used to make them - round golf-ball-size dumplings - and she would put a rich meat sauce over them. Scrumptious.
Wow. Yum. Thank you. My Italian ex/late husband used to make perfect gnocchi, but it seems I've lost the art I barely mastered in the first place. I'll try these, though.
Love the idea of rosehip syrup – or indeed gremolata: making masses atm from kale, various leeks and garlics in the garden, and foraged greens...