 | This article includes a list of general references, but it lacks sufficient corresponding inline citations. (February 2013) |
 Schupfnudeln with sauerkraut | |
| Alternative names | Fingernudeln |
|---|---|
| Type | Dumpling |
| Place of origin | Germany, Austria |
| Main ingredients | Rye or wheat flour or potatoes, eggs |
Schupfnudel (German; pl.: Schupfnudeln), also called Fingernudel (finger noodle), is a type of dumpling or thick noodle in southern German and Austrian cuisine. It is similar to the Central European kopytka and Italian gnocchi. They take various forms and can be referred to with a variety of names in different regions. They are usually made from rye or wheat flour and egg. Since the introduction of the potato to Germany in the seventeenth century, Schupfnudeln have also been made with potatoes. They are traditionally given their distinctive ovoid shape through hand-shaping. They are often served as a savory dish with sauerkraut but are also served in sweet dishes.