Schupfnudeln are a popular gnocchi dish – and a great way to showcase homemade butter. Luisa makes the butter and Berta shows us two ways of serving these finger noodles – sweet and savoury – with lots of melted butter. This is the first of our episodes from the Sud Tirol in the Italian Alps.
Berta’s schupfnudeln uses:
450g cold, boiled, floury potatoes
200g plain flour
1/2 teaspoon salt – some recipes add grated nutmeg
2 eggs
To serve:
50g unsalted butter, melted and a little golden but not browned
100g poppy seeds and 50g white sugar, blitzed together. You won’t use all of it
or 3 tablespoons grated Parmigiano
