Gluten Free Schupfnudeln with Poppy Seeds (Mohnnudeln)

Gluten Free Schupfnudeln with Poppy Seeds, also known as Mohnnudeln, is a traditional dish from Austria. While it may not be as well-known outside of Austria, Mohnnudeln is a unique and delicious dish that's worth trying.

Delectable gluten free potato noodles served in a sweet and nutty mixture of ground poppy seeds, butter, and sugar. The perfect comfort food for rainy autumn days (or rainy days in general).

Also - If Mohnnudeln (Schupfnudeln with Poppy Seeds) isn't your thing, gluten-free schupfnudeln are the perfect accompaniment to sauerkraut, red cabbage, turkey, duck, or pork. Just fry them until crispy in butter, seasoned with salt and black pepper, and serve.

Recipe Ingredient Notes

Potatoes: To make this Gluten Free Schupfnudeln recipe, it's best to pick starchy potatoes that have low moisture like Russet or Yukon Gold potatoes. These types of potatoes have a dry, fluffy texture that will result in light and airy Mohnnudeln. Avoid using waxy potatoes like red potatoes or fingerling potatoes. Those potato varieties have a high moisture content and will result in heavy and dense potato dumplings.

Gluten Free Flour: I have tested this recipe with my own gluten-free flour blend as well as King Arthur Measure for Measure. This does not mean other brands will not work in this recipe. I just have not tested them in this application. Just make sure it is a blend of different gluten-free flours and starches. The gluten free flour blends I used to test this recipe contain xanthan gum.

Poppy Seeds: One can find Poppy Seeds in the spice aisle or baking aisle of your grocery store. The seeds come from the same plant that produces opiates, including morphine and codeine. Because poppy seeds cannot be legally grown in the US, all poppy seeds sold here are imported from countries where cultivation is permitted. Austria, a major producer of poppy seeds, specializes in supplying seeds widely used in cooking, especially baking.

Tools needed to make Gluten Free Mohnnudeln

To make Schupfnudeln with Poppy Seeds, a traditional Austrian dish made of potato noodles, you will need the following tools:

• Spice grinder: Since it can be tricky to find ground poppy seeds at grocery stores in the US, I combine the poppy seeds and the granulated sugar in a spice grinder. A coffee bean grinder or a food processor works as well.
• Large pot: You will need a large pot to boil the potatoes as well as the finished potato noodles. You can also steam them in an instant pot or if you are really lazy, in the microwave.
• Potato ricer: A potato ricer or a food mill (Flottle Lotte in Austria) to rice the potatoes finely. You can also mash them with a potato masher or use a grater. Just make sure there are no big chunks of potatoes in the mixture. They will not break down in the dough and make it unpleasant to eat.
• Mixing bowl: You will need a mixing bowl to mix the mashed potatoes with the gluten free flour, egg yolk, butter, and salt to form the Schupfnudeln dough.
• Cutting board and knife: this comes in handy to cut the dough into small pieces and roll them into the Mohnnudeln shape.
• Large skillet: You will need a large skillet to sautee the Mohnnudeln in butter and poppy seed sugar. I use a 10" cast iron skillet
• Also needed: A slotted spoon or strainer to remove the Schupfnudeln from the boiling water. Also, a wooden spoon or spatula to stir and flip them in the skillet. You will also need two sheet trays lined with parchment paper.

History of Schupfnudeln

The history of Schupfnudeln is not entirely clear, but it is believed to have originated in the regions of Bavaria (Germany), Austria, and Alsace-Lorraine in France. The word "Schupfnudeln" comes from the German word "Schupfen," which means to push or shove, and "Nudeln," which means noodles.

Schupfnudeln likely originated as a clever way to repurpose leftover mashed potatoes. By mixing them with flour and eggs, people created a versatile dough that could be shaped into noodles. Simple, affordable, and easy to make in large quantities, Schupfnudeln became a favorite among peasants and farmers.

What are Mohnnudeln?

Mohnnudeln is a traditional Austrian dish originating from the northern region of Upper Austria, where poppy seeds have been an essential ingredient in local cuisine for centuries. This dish consists of soft and chewy gluten-free schupfnudeln sauteed in butter and then rolled (schupfed) in a mixture of ground poppy seeds, sugar, and possibly more butter. This combination produces a sweet and nutty flavor. When serving Mohnnudeln, people often pair them with a variety of toppings, such as fruit compote, as they make for a delicious dessert or sweet main course.

Are Schupfnudeln and Gnocchi the same?

Schupfnudeln and gnocchi share some similarities. They are both soft and chewy dumplings made from a mixture of mashed potatoes, flour, and egg. However, there are some differences between the two dishes.

Schupfnudeln are typically longer and thinner than gnocchi, with slightly curved ends. They are first boiled and then pan-fried to achieve a crispy exterior. In contrast, gnocchi are boiled and served directly with toppings or sauce, skipping the frying step.

In terms of texture, schupfnudeln are typically denser and chewier than gnocchi, which are usually lighter and fluffier. Additionally, the ingredients used to make schupfnudeln may vary slightly from those used to make gnocchi, depending on the recipe.

How to make Gluten Free Schupfnudeln

First off, make sure to boil/steam the potatoes' skin ON. This way, they will absorb less water while cooking. The amount of flour used can vary slightly depending on the type of potato used. Start by adding a little less flour and add more as needed. The dough should be soft but easy to work with.

1. Start by washing and boiling/steaming the potatoes. I like to use my Instant Pot for this or should I feel very lazy, I just steam the potatoes in the microwave. Cook the potatoes until they are soft and can be easily pierced with a fork.
2. Let the potatoes cool down a bit until they are cool enough to handle. Peel the potatoes. Then push them through a potato ricer into a large bowl or mash them with a potato masher or fork to create a smooth potato puree. Make sure there are no lumps! Don't use a food processor or blender - that will cause the potato dough to be gummy and sticky. You should have roughly 500 grams of riced potatoes. (I always weigh them after ricing them)
3. Add the gluten free multi purpose flour, egg yolk, very soft butter, kosher salt, and a pinch of nutmeg (if using) to the riced and briefly cooled potatoes.
4. With a fork or a spatula mix the ingredients together until a rough dough forms.

5. Transfer the rough looking gluten free potato dough to a lightly floured work surface. Quickly knead the mixture with your hands into a smooth dough. If the mixture appears too sticky, add a little bit more flour.
6. Dive the dough into smaller portions and roll into a log shape, about ½ inch thick.
7. Cut the dough into 1-inch pieces, then roll each piece between your hands to create a finger-sized noodle. You can also roll them on the lightly floured work surface with the palms of your hands. Make sure that each noodle is thicker in the middle and tapers towards the ends. The german potato noodles should look like a finger (that's why they are often called "Finger Noodles")
8. Transfer the gluten free schupfnudeln to a parchment-lined and light floured baking sheet. Repeat the process with the remaining dough.

How to cook Gluten Free Mohnnudeln

Once you have shaped all the gluten free schupdnudeln it's time to turn them into a traditional Austrian delicacy: Gluten Free Mohnnudeln. Mohnnudeln are very filling so if you serve this as a dessert, it's totally okay to just cook a smaller batch and save the rest of the uncooked schupfnudeln for another meal. You can freeze raw Schupfnudeln for up to 3 months.

1. In a large pot bring some lightly salted water to a gentle boil. The water should be at a simmer and not a rolling boil. Line a second sheet tray with some parchment paper and lightly oil it. This is where you place the cooked potato dumpling. Some people recommend draining them on paper towels but the schupfnudeln tend to stick to a paper towel (and no one likes paper towels with their gluten free mohnnudeln)
2. While the water is coming to a gentle boil, it's time to prepare the poppy seed sugar. Since ground poppy seeds can be tricky to find in the US, combine the poppy seeds and the granulated sugar in a spice blender and turn them into poppy seed sugar. Grinding up poppy seeds releases their natural oils, which helps to enhance their flavor and aroma. Ground-up poppyseeds have a nutty taste (and are easier to digest). Store the leftover poppy seed sugar in an airtight container in the freezer for up to 6 months.
3. Once the water is at a gentle boil, add about ¼ of schupfnudeln to the just simmering water. Cook for about 2-3 minutes or until they start to float to the surface. I really recommend cooking the noodles in smaller batches. This way the pot doesn't overcrowd. Cooking times depend on the size and thickness of the gluten-free schupfnudeln.
4. With a slotted spoon remove the cooked schupfnudeln. Make sure to drain off as much water as possible. Transfer them to the lightly oiled sheet tray. Repeat with the remaining schupfnudeln.
5. After boiling all the potato dumplings, take a skillet and add 1-2 tablespoons of unsalted butter (use your heart to measure). Heat butter and then add the schupfnudeln (be sure not to overcrowd the pan). Saute them until they turn golden brown and crispy. Take the poppyseed sugar and add as much (or as little) as you desire. Then, with a spoon, "schupf" (toss) the potato noodles around until they are completely coated with the poppyseed mixture.
6. Transfer the Gluten Free Mohnnudeln to a plate, topped with additional poppy seed sugar and brown butter and serve.

Storage & Freezing

To store Mohnnudeln, let them cool down to room temperature first. Then, place them in an airtight container and store them in the refrigerator for up to 2 days. However, it's important to note that the poppy seed mixture can become dry and thick when stored in the refrigerator, so it's best to reheat the Mohnnudeln in a frying pan with a bit of butter to restore their moisture and flavor before serving.

To freeze raw, uncooked Schupfnudeln, place them on a baking sheet lined with parchment paper. Then, put the sheet in the freezer and freeze until the noodles are solid. Once frozen, transfer them to an airtight container or freezer-safe plastic bag and store them in the freezer. You can store Schupfnudeln in the freezer for up to 3 months, and cooking them is a breeze. Just boil the frozen noodles in salted water until they float to the surface, typically taking 3-5 minutes.

FAQ - Gluten Free Schupfnudeln

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