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Schupfnudeln (German Potato Pasta)

We went to a German restaurant over the weekend, and the carnivore hubby picked up some German sausage. I figured it was a great opportunity to try this vegan Schupfnudeln recipe I've had on the proverbial backburner. It's easy for me to toss veggies on top, and easy for him to enjoy some meat.

These didn't turn out pretty, but they did turn out tasty. You can't go wrong with potato and gravy, right?


Source: Ela Vegan | Serves: 4 | Time: 40 min


1 lb #potatoes e.g. Yukon Gold, peeled and chopped

3/4 to 1 cup chickpea flour

1/2 cup tapioca flour + more for dusting

1/2 tsp sea salt

Pinch of nutmeg



Peel and chop potatoes, add them to a pot with salted water and bring to a boil. Cook on medium heat for about 15 minutes or until fork-tender, then drain. Transfer back to the pot and mash with a potato masher (don't use a food processor or blender).

Add 3/4 cup of chickpea flour, the tapioca flour, salt, and nutmeg and knead with your hands until a soft dough forms.

The dough might still be a bit sticky but it should be fine to handle. If the dough is too sticky then add more chickpea flour and knead again. It depends on the type of potato whether you will need 3/4 cup or more chickpea flour.

Cut the dough into 4 equally sized pieces and dust with a little tapioca flour. With your fingers, roll each piece to strands or logs. Use a knife to cut the dough into 1 to 1 1/2-inch pieces. Roll each piece between your hands into finger-shaped dumplings.

Heat oil in a pan and add the Schupfnudeln. Fry from one side until nicely browned. Then flip and fry from the other side. Add 1/2 cup of water to the pan and place a lid on top to steam the dumplings until the water evaporates.

Serve immediately however you'd like. I serve with steamed broccoli and some mushroom gravy.

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