Schupfnudeln in Sorrel Cream

Pasta dishes are always a good idea!

Press 1-2 days old boiled potatoes through the potato ricer and with the flour, the egg, a little bit of nutmeg and a pinch of salt form into finger-long and finger-thick sausages, “schupfen”. Place in boiling water and after floating, remove with slotted spoon and spread out on baking board to dry. Fry in a tiny bit of clarified butter until golden and season with salt & pepper, nutmeg.

Saute the shallots and minced garlic in a saucepan with butter until soft, dust with flour and briefly “sear. Extinguish with the white wine and cook briefly. Add the vegetable soup and the whipping cream and cook until creamy. Season with nutmeg, salt and pepper. Gently simmer the sauce for about 5 min until it is thick and creamy.

In a frying pan with butter, sauté finely chopped sorrel, pour the sauce over it form and mix well. Spread the sorrel vegetables evenly over the Schupfnudeln.

Tip: The ideal accompaniment to this dish is salmon and/or shrimp.

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