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?
Ooh...I've not heard of the Raviole della Valle Varaita, but now I am intrigued. I'm immensely fascinated by the similarities between mainly Germanic or Austro-Hungarian food and similar foods in Italy or even other parts of the Mediterranean. Clearly, in the case of Schupfnudeln, the parallels with gnocchi are too stark to ignore.
The rose hip sauce isn't traditional (as far as I know). The sauce used in the restaurant I mentioned in my story was elderberry - also fruity and acidic. In addition to the schupfnudeln and wilted savoy cabbage on the plate, there were a couple of pieces of venison filet - so the elderberry made sense. I decided on Rose Hip years ago as an alternative. I will pop my recipe into the index - it is a simple reduction primarily of port wine, rose hip, and some additional aromatics.
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!
Oh, Mary...your words of appreciation are inspired - thanks so much! Please follow up if you give in to temptation and make these delightful and tasty dumplings!
Thank you, Karen... I've had other requests to make a version of these GF - I shall let you know if that happens. In theory, it must be manageable. In my research, I discovered that the first versions of Schupfnudeln were mainly made from rye flour and water...and even chestnut flour and water - no wheat flour...or even potatoes. So, there are some ideas to play with...and I'm very much drawn to the idea of making a chestnut dumpling!
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?
Thanks, Domenica.
Ooh...I've not heard of the Raviole della Valle Varaita, but now I am intrigued. I'm immensely fascinated by the similarities between mainly Germanic or Austro-Hungarian food and similar foods in Italy or even other parts of the Mediterranean. Clearly, in the case of Schupfnudeln, the parallels with gnocchi are too stark to ignore.
The rose hip sauce isn't traditional (as far as I know). The sauce used in the restaurant I mentioned in my story was elderberry - also fruity and acidic. In addition to the schupfnudeln and wilted savoy cabbage on the plate, there were a couple of pieces of venison filet - so the elderberry made sense. I decided on Rose Hip years ago as an alternative. I will pop my recipe into the index - it is a simple reduction primarily of port wine, rose hip, and some additional aromatics.
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!
Oh, Mary...your words of appreciation are inspired - thanks so much! Please follow up if you give in to temptation and make these delightful and tasty dumplings!
I love this story SO MUCH I'd probably try to make them if I knew how to do it gluten free, lol.
Thank you, Karen... I've had other requests to make a version of these GF - I shall let you know if that happens. In theory, it must be manageable. In my research, I discovered that the first versions of Schupfnudeln were mainly made from rye flour and water...and even chestnut flour and water - no wheat flour...or even potatoes. So, there are some ideas to play with...and I'm very much drawn to the idea of making a chestnut dumpling!
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.
Typically, schupfnudeln are often served either with, or in a rich meat sauce, so I can easily imagine what you are describing.
Thanks for reading and contributing - it's a pleasure to receive feedback from others who may have had their memories stimulated.
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...
Use the right kind of potato, 20% flour, and a light hand when mixing them... I'm certain you can matter the recipe quickly...
Thank you, Jack.