Whole30 Schupfnudeln
Reinvent a classic German favorite with this Whole30 Schupfnudeln recipe—a wholesome, grain-free twist on traditional potato dumplings. Made with roasted sweet potatoes, almond flour, and arrowroot starch, this paleo-friendly dish is not only gluten-free but also packed with natural flavors and healthy ingredients. Lightly browned in ghee for a crispy, golden finish and garnished with fresh parsley, these tender dumplings offer a perfect balance of soft and savory. Whether you're following Whole30, paleo, or gluten-free diets, this comforting recipe is a versatile option that pairs well with your favorite roasted vegetables or protein for a complete, satisfying meal. Ready in under an hour, it's a must-try for fans of both traditional cuisine and modern, health-conscious cooking.
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Ingredients
- 2 large sweet potatoes
- 1 cup almond flour
- 0.5 cup arrowroot starch
- 1 large egg
- 1 teaspoon salt
- 0.25 teaspoon nutmeg
- 2 tablespoons ghee
- 2 tablespoons fresh parsley, chopped
Directions
Step 1
Preheat the oven to 400°F (200°C).
Step 2
Wash the sweet potatoes and pierce them with a fork several times. Place them on a baking sheet and roast in the oven for about 45-50 minutes, or until they are tender when pierced with a fork.
Step 3
Once the sweet potatoes are cooked, let them cool slightly. Then peel and mash them until smooth and lump-free.
Step 4
In a mixing bowl, combine the mashed sweet potatoes, almond flour, arrowroot starch, egg, salt, and nutmeg. Stir until a dough forms. The dough should be slightly sticky but manageable. If it's too wet, add a bit more almond flour.
Step 5
Dust a clean work surface with a little arrowroot starch. Take portions of the dough and roll into logs about 1/2 inch in diameter. Cut the logs into 1-inch pieces.
Step 6
Bring a large pot of salted water to a boil. Gently drop the Schupfnudeln pieces into the boiling water in small batches. Let them cook until they float to the surface, about 3-4 minutes. Remove with a slotted spoon and set aside to drain on a paper towel-lined plate.
Step 7
In a large skillet over medium heat, melt the ghee. Add the boiled Schupfnudeln and cook, turning occasionally, until they are golden brown on all sides, about 5-7 minutes.
Step 8
Transfer the Schupfnudeln to a serving plate and garnish with fresh parsley before serving.
Nutrition Facts
| Serving size | (679.1g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1667.6 |
| Total Fat 84.2g | 0% |
| Saturated Fat 23.6g | 0% |
| Polyunsaturated Fat 2.0g | |
| Cholesterol 299.5mg | 0% |
| Sodium 2674.2mg | 0% |
| Total Carbohydrate 205.1g | 0% |
| Dietary Fiber 25.7g | 0% |
| Total Sugars 19.9g | |
| Protein 33.3g | 0% |
| Vitamin D 53.8IU | 0% |
| Calcium 408.0mg | 0% |
| Iron 10.0mg | 0% |
| Potassium 156.4mg | 0% |
Source of Calories