Avocadorisotto mit Limette und geschmorten Balsamicozwiebeln

Main Dish | 4 servings

Schupfnudeln with Spinach

65 min




Schupfnudeln ingredients:

  • 1 kg mealy potatoes
  • 125 g flour
  • 2 tablespoons (20 g) starch
  • 1 medium egg
  • Salt and Pepper
  • Nutmeg

Spinach Sauce ingredients:

  • 2 tablespoons olive oil
  • 1 clove of garlic
  • 300 g fresh spinach leaves
  • 100 g ricotta
  • 1 lemon
  • 40 g Parmesan cheese
  • 2 sprigs basil

Wash 1 kg potatoes and boil in salted water for about 20 minutes until cooked. Drain the potatoes and let them stand until done steaming. Peel and push potatoes through a potato press while still hot. Let pressed potato mixture cool completely, about 60 minutes. Add the 125 g flour, 2 tablespoons starch, 1 egg, 1 teaspoon salt, and pinch of nutmeg. Mix everything with a cooking spoon to a firm smooth dough and let it rest for max. 20 minutes.
Roll dough out on a floured surface into finger-thick rolls (each 30 cm long) and cut into 5-6 cm long pieces. Form Schupfnudeln with pointed ends.


Wash the spinach leaves and drain well in a sieve. Meanwhile, wash a sprig of basil, shake dry and chop coarsely. Wash the lemon thoroughly, finely grate the peel and then juice it. Peel and finely chop the garlic and grate the Parmesan cheese.
Heat 1 tablespoon of olive oil in the Ceratal® pan and lightly fry the Schupfnudeln, then remove from the pan and set aside.
Add remaining olive oil and sauté garlic briefly. Add spinach and stir for 1-2 minutes until collapsed. Then remove from heat and fold in ricotta, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 2/3 of the Parmesan.
Add the Schupfnudeln to the spinach in the pan. Mix well and season with salt and pepper. To serve, sprinkle with remaining Parmesan and garnish with basil leaves.

Fissler Pro tips:

  • Peel the potatoes while still hot and press through. Allow to cool completely before adding flour and other ingredients. Be sure not to let the dough mixture rest for more than 20 minutes, or it will be too sticky.
  • If the potatoes are very mealy, you can reduce the amount of flour and use only one egg yolk.
  • Don’t sauté the garlic at a heat higher than medium, or it may become bitter.
  • Parmesan is better grated when cooled.