Gluten Free Fingernudeln |
A.k.a.Schupflnudel, Fingernudeln,
Bubespitzle, rolled potato noodles, finger noodles
Gluten Free, egg free, nut
free, soy free
Whew. It’s been a long week. I traveled from visiting The Flipper
(Hubby-to-be) in Madison, Wisconsin, back home to Vancouver, BC and what with
the uber-long bus trip from Madison to the Chicago airport, a flight delay of
several hours, and my dearest mother losing the car at the airport after kindly
coming to pick me up, then running around and trying to play catch-up after
being out of town for some time, I’m already worn out. So here’s a little something I prepared
before I left in anticipation of being too tired to experiment with cooking. As a warning, from here on out, my photos
might change a bit, as I’ve gone from a lovely, south facing, brightly lit
apartment in the prairies to rainy, gloomy old Vancouver…
I’ve noticed that since I started
posting my gluten free German fusion recipes, many people have actually been
finding my site as a result of searching for German dishes like Cabbage Rolls / Holopchi, Gluten Free Kartoffelkloesse, and Gluten FreeSpaetzle. I hope that those of you
who have run across my site as a result of these searches have found the
recipes helpful, or at least have provided some guidance in adapting your own
versions! I’m thrilled to see that there
are so many other people out there like me trying to adapt German cuisine to be
gluten free and egg free. So I’ve
decided to share another fantastic, tasty, super duper cheap meal. It works out to be under a dollar to make
about 6 servings of these little doodle-y things.
Gluten Free Bubespitzle |
As I’ve been working my way
through some of my favorite old German dishes, I realize I refer to most of them
as comfort food. However, the more
searching I do to find out more about German cuisine, the more it becomes
apparent to me that ALL German food is comfort food! You can’t go wrong
with potatoes and flour and butter.
Unfortunately it’s not exactly the healthiest comfort food. So like all the cheap potato recipes I’ve
been posting (i.e. Gluten Free Boxty and Potato Dumplings) I’ve
mixed sweet potatoes with regular russets into this schupflnudel, which makes
for a slightly sweeter and much healthier version as sweet potatoes are
extremely high in beta-carotene and Vitamin A, without the high starch content
of white potatoes. The other day I
served it with asparagus sautéed in lemon juice and garlic and some of my GlutenFree Zataar Rolls, which are based on a Syrian recipe, so these definitely
qualify as another German fusion dish.
Who says Germans have no
sense of humour?
There are a variety of names for
these rolled potato noodles, and like most traditional dishes, there is no
universal recipe, so I’ve adapted mine to be gluten free and egg free. Schupflnudel means “rolled noodle,” Fingernudeln
literally means what is sounds like, due to the finger-like appearance of these
noodles, and finally Bubespitzle which means “boy’s penis,” also thanks
to the shape of the noodle. Who says
Germans have no sense of humour, right?
Gluten Free Egg Free Fingernudeln |
This is very similar to the
recipe I use for making gnocchi so you could alter the herbs and spices a
little and simply mold them into little gnocchi balls instead of rolling them
into fingernudeln if you prefer. In this
case I’ve sautéed them with garlic and sage butter, which is truly wonderful
and savory, but sometimes these are served as a sweet dish, with poppy seeds
and icing sugar sprinkled on top. This
makes quite a lot of fingernudeln, and serves about 6 people. Instead of cooking them all at once, I
reserve the extras and freeze them on a baking sheet. Once frozen, I pile them in to containers and
freeze until needed. Then I simply
remove them and continue to boil and cook as directed below.
Also, it is not necessary to
boil, then fry them if you don’t want to.
These are great simply boiled and eaten that way with a bit of
sauce. I like to fry them because they
really absorb the flavour of the garlic sage butter, and I like the difference
in texture, crispy on the outside and soft inside, as opposed to simply soft
after boiling.
Rolling Fingernudel tutorial |
Ingredients:
Approx. 2 cups mashed russet
potatoes (about 3 medium sized potatoes)*
Approx. 1 c mashed sweet potatoes
(about 1.5 potatoes)
½ c tapioca starch (or corn
starch or potato starch)
¼ c rice flour (brown or white) +
more for dusting and rolling
1 Tbsp parsley (fresh is best,
but a little bit less of dried will do also)*
¼ tsp nutmeg
½ tsp salt
Pinch of sugar (optional)
Sage and Garlic Butter
2 Tbsp butter
1 Tbsp oil
1 clove of garlic, minced
About 1 tsp dried sage
Pinch of salt
Pinch of sugar (optional)
Directions:
1. Mix all the noodle ingredients
together. This will be a sticky
dough.
2. Dust a flat surface with rice
flour and pour the dough on to it. Dust
with more flour and knead the dough 4 or 5 times to work in a bit of extra
flour.
3. Divide the roll into 2 halves,
and roll each one into a log about 2” in diameter. With a sharp, wet knife slice the
roll in to 3/4” rounds. Take a round
and, rolling your hands back and forth a couple of times, shape the dough into
a long finger-like noodle.
4. Bring a large pot of salted water
to a boil. Slide the fingernudeln into
the pot and boil until they begin to float (this will happen fairly
quickly). Once they float, continue to
boil about half a minute, then use a slotted spoon or hand strainer to remove
them immediately from the pot on to a plate.
They will be a bit sticky so try not to pile them on to one another. You may also need to do this in more than one
batch, depending on the size of your pot.
5. Heat a large frying pan over
medium heat. You may need to do fry these in a
couple of batches, so divide up your butter and seasonings accordingly. Melt the butter and oil, then add a single
layer of fingernudeln.
6. Fry until one side is slightly crispy and browned. Roll the noodles over and fry on the opposite
side.
7. Sprinkle with sage, salt and
optional sugar.
Serve and enjoy. Beware though, they are so yummy will not
notice how filling they are until you feel as if you may explode and must lie
down for a nap…
Do you have a favorite European comfort food that you have tried to convert to be gluten free and maybe a little bit healthier?
*OAS Info: Potatoes and parsley are both common Oral Allergy Syndrome foods. The double boiling of the potatoes and boiling of the parsley *should* help kill the allergen proteins and make these safe to eat. When in doubt, however, avoid them or check with your doctor.
This post was shared on the following great sites:
The Healthy Home Economist, My Sweet and Savory,Hey What's for Dinner Mom?
Simply Sugar and Gluten Free, Cooking Traditional Foods, The Gluten Free Homemaker,
Tessa Domestic Diva
This sounds fantastic. When I saw it linked up, I had to come right over and find out more about it. I would love to make this and have printed the recipe up. I love the idea of something so different to eat. Thanks for sharing on My Meatless Mondays.
ReplyDeleteWow that looks FABULOUS!
ReplyDelete