Recipe

Schupfnudeln with Thai Basil Pesto

Recipe by Lulu Schmitt

If you’re a fan of gnocchi, meet schupfnudeln. This German dish is crispy, fried, and delicious.

Ingredients

For the schupfnudeln
  • large potatoes 2
  • large free-range eggs 2
  • all-purpose flour 2 1/2 cups, plus extra
  • salt to taste
  • butter, unsalted 1/4 cup
  • For the Thai basil pesto
  • Thai basil leaves 2 cups
  • cloves of garlic 4
  • plain roasted cashews 4 tablespoons
  • coconut sugar 1 teaspoon
  • dark sesame oil 2 tablespoons
  • lime juice 1 teaspoon
  • soy sauce 1 teaspoon
  • rice wine vinegar 1 tablespoon
  • dried chili flakes (optional) 1 teaspoon
  • Directions

    1. Peel the potatoes and boil them in salted water until softened. Drain the water and mash the potatoes. Transfer the mashed potatoes to a large bowl and let them cool.
    2. Meanwhile, place all of the ingredients for the Thai basil pesto into a food processor or blender and purée until it has a smooth consistency.
    3. Once the mashed potatoes are cooled, add the flour, eggs, and salt. Use clean hands to knead the ingredients together. If the dough is sticky, add flour until it no longer sticks to your hands.
    4. Place dough onto a floured surface. Take a small section of the dough, approximately a handful, and roll it out into a string that is half an inch thick. Cut strips that are approximately one inch in length. Take the one-inch segment and roll the ends slightly so that the middle section is thicker than the ends. Continue until all of the dough is used up.
    5. Bring a large pot of salted water to a boil. Place the schupfnudeln into the boiling water. Bring the temperature of the water down slightly. Once the schupfnudeln float to the top of the water, remove them with a slotted spoon and place them into a colander. Continue until all of the schupfnudeln have been boiled.
    6. Melt 1 tablespoon of butter over medium heat in a frying pan. Place approximately 20 schupfnudeln into the pan. Gently fry until they are light brown and crispy on both sides. Remove the schupfnudeln from the heat. Continue until all of the schupfnudeln have been fried. Add half a tablespoon of butter to the frying pan after every batch
    7. Serve while hot with the home-made pesto.