Creamy Mushroom Schupfnudeln Skillet with Sage

Schupfnudeln dough

1. 1Boil potatoes in salted water until tender, drain and let steam-dry for a few minutes.
2. 2Rice or mash the potatoes while still warm, then spread on a tray to cool completely.
3. 3Combine cooled potatoes with flour, beaten egg, salt and nutmeg on a clean surface; gently knead to a soft, slightly sticky dough.
4. 4Divide dough into 4 portions, roll each into a long rope about 2 cm thick, and cut into 2–3 cm pieces; roll each piece between your palms to form tapered dumplings.
5. 5Bring a large pot of salted water to a gentle simmer and cook Schupfnudeln in batches until they float, about 2–3 minutes; remove with a slotted spoon and drain.

Sauce & assembly

1. 1Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat; add cooked Schupfnudeln and pan-sear until golden and slightly crisp on all sides, about 6–8 minutes; transfer to a plate and keep warm.
2. 2In the same skillet, add remaining 1 tbsp butter; sauté onion until translucent, then add mushrooms and cook until they release liquid and begin to brown, about 5–7 minutes.
3. 3Add minced garlic and chopped sage, cook 30 seconds until fragrant, then pour in the cream and bring to a gentle simmer to reduce slightly, about 3–4 minutes.
4. 4Stir in grated Parmesan until the sauce is smooth; season with salt and freshly ground black pepper to taste.
5. 5Return the seared Schupfnudeln to the skillet, toss gently to coat in the mushroom cream sauce and warm through for 1–2 minutes.
6. 6Serve the Schupfnudeln hot, sprinkled with additional Parmesan and a few reserved sage leaves for garnish.