German Potato Noodles

    1 hour 10 min

    These noodles are similar to Italian gnocchi, only they are pan-fried instead of being boiled. They take a little time to make, but the results are really worth it. Serve with whatever you fancy.

    37 people made this

    Serves: 6 

    • 675g maris piper potatoes
    • 60g plain flour
    • 1 egg
    • 1 tablespoon chopped fresh parsley
    • 1/2 teaspoon salt
    • 1/4 teaspoon freshly ground nutmeg
    • 50g lard or other cooking fat

    Prep:30min  ›  Cook:40min  ›  Ready in:1hr10min 

    1. Place whole potatoes in their skins into a large pot of boiling water; boil for 25 to 30 minutes. Remove potatoes and discard water. When cool enough to handle, peel potatoes and place on a lightly floured surface. Mash potatoes with a rolling pin.
    2. Place mashed potatoes into a large bowl. Stir in flour, egg, parsley, salt and nutmeg. Knead well to form a smooth dough. Then roll out the dough to a thickness of about 1.25cm. Cut flattened dough into thin strips, about 3.75cm long. Gently roll out the strips or stretch them until the ends taper. Set aside for 15 minutes.
    3. In a large frying pan, heat lard over medium heat. Place the noodles into the frying pan and fry until golden brown.

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    Reviews in English (22)


    Very similar to a good Gnocchi. The trick is to keep the potatoes from absorbing water which is why you have to keep the skins on the potatoes when boiling. Then, your input of flour will be lower and result in fluffier nudeln. Be careful of overmixing and/or adding too much flour you'll end up with gloppy, dense noodles. Also, a restaurant trick is to bake the potatoes in the oven, and it's very important to mix the egg in while the potatoes are still warm, otherwise the albumen won't react with the starch and it'll be harder to get a good quality nudeln  -  27 Aug 2009  (Review from Allrecipes US | Canada)


    I lived in Germany for three and a half years, and after stumbling across this recipie I knew I had to make it--the final product is an extremely authentic noodle, and tastes exactly like I remember. They are also very good sauteed with onion.  -  28 Jun 2005  (Review from Allrecipes US | Canada)


    This recipe is NOT wrong, as other reviewers have suggested. Following the prep directions is very important. I cooked the potatoes with the skin on, peeled them after they had cooled slightly, and added the other ingredients (just a 1/2 cup of flour), just as the recipe says, and my dough was fine. If you keep the skins on while cooking it keeps the water out and you'll only need that 1/2 cup of flour, otherwise they get soggy and then it's necessary to use more.  -  07 Feb 2010  (Review from Allrecipes US | Canada)