Everyone is familiar with gnocchi! But sweet gnocchi? No? Then continue reading and take a look at this sweet recipe of Austrian cuisine. Here, potato dough is shaped into long pieces which are also known as Schupfnudeln (potatoes noodles). These noodles, which are coated in poppyseed, taste particularly good with sugar, warm butter and poppyseed. We Austrian call them Mohnnudeln and love this sweet dish. What else can be left to say, besides “Guten Appetit”!
For the dough:
- 500 g potatoes (floury, cooked and mashed)
- 120 g flour (coarse ground)
- 40 g butter
- 2 egg yolks
- 1 pinch of salt
- flour (coarse ground for shaping the noodles)
- 50 g butter (melted)
- 100 g poppyseeds
- 50 g icing sugar (little more for sprinkling)
Directions for Mohnnudeln
- Peel and dice potatoes. Bring a pot of salted water to the boil and cook the potatoes in this until soft. Place on a baking tray and allow the steam to evaporate in the oven at 120 °C/ 250 °F for approx. 15 minutes.
- Finely puree the hot potatoes and leave to cool.
- Mix the potatoes well with the remaining dough ingredients and knead to form a smooth dough. Sprinkle the dough with the flour and roll into 2 cm thick rolls and cut into small pieces. Roll each piece into a round noodle shape with tapered ends.
- Bring a pot of salted water to the boil and leave the potato noodles to simmer in this for approx. 6-8 minutes. Remove from the water and strain.
- Melt the butter in a pan, add the noodles, sprinkle over the poppyseed and sugar and toss well. That’s it!
Potato noodles also taste delicious if coated in nuts – simply toss in a mixture of butter, grated walnuts and sugar to make a particularly delicious dish. These are usually served with Plum Compote.
Potato noodles were already known as a dish which was eaten by mercenary soldiers during the Thirty Years’ War. The soldiers used to make longish-shaped noodles out of their flour rations.