Schupfnudeln with sauerkraut and mushroom gravy

10 Aug

Not another schupfnudeln recipe, I hear you moan, but aha, see how quickly I use that below mushroom recipe. You love schupfnudeln. You know it.

We discovered this dish in Christmas markets of Cologne last year, and nothing was better to warm the cockles and absorb the horrific sweetness of the gluwein we were glugging to stave off… well, to stave off not being in the Christmassy spirit I guess. Gluwein at Christmas markets kinda has to be done.

This is dead easy, dead quick and a recurring mid-week feast in the home of Man Woman.

Schupfnudeln with mushrooms

  • 1 packet of schupfnudeln (or, failing that gnocchi actually works better in our esteem)
  • Sauerkraut – as much as you can individually handle
  • Greek yoghurt (traditionally it’s creme fraiche – whatever)
  • Dill and/or chives
  • Failsafe mushrooms

Start cooking up the mushrooms, set the water to boil for the gnocchi. Mushrooms should be nearly done by the time the water comes to boil – chuck in the gnocchi. When that’s done, put into bowls, topping with mushroom mix, sauerkraut, yoghurt and fresh herbs (which are needed to stop this dish from being too stodgy). 20 minutes to the table, I swear on my gelatin-free Gummi bear heart.

Estimated cost: £3.30

Musical accompaniment: Something Scott loaned us, but which we listened to on Spotify.

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