Schupfnudelpfanne (Potato-Dumpling-Skillet)

INGREDIENTS (4 people)

  • 750g Schupfnudel (you can use store-bought ones, but we recommend making your own)
  • 300g vegan sausages
  • 1 onion (chopped)
  • 2 cloves of garlic (minced)
  • 400g mushrooms
  • 200ml heavy cream
  • 150ml dry white wine
  • 150ml
  • 1 Tbsp paprika
  • 1 Tbsp rosemary
  • 1 Tbsp thyme
  • salt and pepper
  • 1 bunch of parsley


  1. Wash, trim and finely chop the mushrooms. Peel and finely dice the onion. Cut the vegan sausage into diagonal slices (be careful, very soft). Mince the garlic. Wash the parsley and finely chop, saving a little for garnish.
  2. Heat oil in a pan. Sear the sausage until it develops some colour (5 minutes), then remove from the pan. In the same pan, sauté the mushrooms and onions (10 minutes). Add the garlic and fry briefly. Season with salt and pepper, thyme, rosemary and paprika.
  3. Deglaze the pan with white wine. Mix in the heavy cream. Add parsley as well as the sausage back in the pan and simmer for 5 minutes. While the sauce is simmering, heat two tablespoons of oil in a separate pan and sauté the Schupfnudeln until golden brown before adding to the sauce.
  4. Garnish with parsley

INGREDIENTS for Grandma’s Schupfnudel (potato dumplings):

  • 600g potatoes (starchy)
  • 120g flour
  • 60g butter
  • 60g semolina
  • 1 egg yolk
  • 1 pinch of salt
  • ½ Tbsp nutmeg (freshly ground)
  • 2 Tbsp flour for the work surface


  1. First wash the potatoes, boil them in salted water for about 15-20 minutes, peel them and then press them through a ricer.
  2. Knead the pressed potatoes with flour, semolina, salt, butter, and egg yolk into a dough.
  3. Form the dough into a thumb-thick roll on a floured work surface, cut off approx. 2-3 cm thick slices and form/roll these into noodles again.
  4. In a large pot, bring salted water to a boil, carefully adding the noodles, stirring, and simmering gently over low heat for about 5-7 minutes until they float to the surface.