Ok So It’s My Version Of German Schupfnudeln Which You Wou

ok so its my version of german schupfnudeln which you wou multip img 0 d46d9385
ok so its my version of german schupfnudeln which you wou multip img 0 d46d9385




Ok so it’s my version of german Schupfnudeln which you would normally have with sauerkraut… My version is less bland and not as pasty as I use less flour, it’s literally the same ingredients as gnocchi, it’s mashed potatoes 1kg with 150g plain flour added, fried in rapeseed oil, well drained on kitchen paper, placed in warm oven for ten mins for excess oil to soak up. Make sure the oil is hot so they seal on the outside. The dough is seasoned with salt, white pepper & a tiny amount of nutmeg. I decided to have sprouts and fried red onions… I made red onion chutney gravy…which is literally dark vegan Instant gravy with a teaspoon of English provender caramelised red onion chutney, blended smooth with a hand blender. Totally yummy … easy to make as the Shape occurs when you roll the ball of dough between your two palms… place on a floured plate or they stick! Loads of fun to make and a bit more indulgent than gnocchis! Grate a bit of nutmeg over before eating if you want … Enjoy as it’s pure winter stodgy comfort food!
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Here’s a website address for another vegan recipe for German Schupfnudeln, which is different to mine and also gluten free…https://elavegan.com/german-schupfnudeln/
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