Schupfnudeln potato-pumpkin

Posted on 1 min read

Because pumpkins can be really gigantic, annual pumpkin weighing championships are held in many countries. In 2016, for example, a Belgian pumpkin producer broke the world record with his 1190.5 kilos of fruit!

Schupfnudeln potato-pumpkin
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Servings
2 people
Servings
2 people
Schupfnudeln potato-pumpkin
Votes: 0
Rating: 0
You:
Rate this recipe!
Rezept drucken
Servings
2 people
Servings
2 people
Ingredients
Servings: people
Units:
Instructions
  1. Peel the potatoes and cook until tender. Cut the pumpkin into small pieces and cook for about 10 minutes. Mash the potatoes and pumpkin until smooth. Allow to cool briefly.
  2. Now add salt, pepper and nutmeg to taste. For the non-vegan version, add the egg and stir.
  3. Then gradually add the flour (and for the vegan version also the potato starch) to the dough. Continue until the dough is well shaped and no longer sticky.
  4. With the dough, form a long snake of about 3-4 cm in diameter.
  5. Cut pieces about 0.5 cm thick and form the potato noodles with your hands.
  6. Fry the finished schupfnudeln in a pan with a little oil until crispy.
  7. Schupfnudeln can also be cooked in a pot. To do so, put them in boiling water and wait for them to float.
  8. Sauerkraut, a delicious mushroom sauce, fried bacon or whatever else your heart desires suits this dish particularly well.

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