Around 1630, German soldiers rolled finger-sized noodles from their ration of flour and water. Today, Swabians usually fry Schupfnudeln with sauerkraut and bacon, served at every festival and market. Austrians love the Schupfnudeln with poppy seeds and sweet fruits. Italian gnocchi are identical to Schupfnudeln, just in a different shape. Our recipe gives you all the options, including substitute vegetables for sauerkraut.
- 4 oz bacon  cut into 1/2 inch strips
- 1 medium onion finely chopped
- 8 oz green cabbage or baby broccoli  cooked
- 12 oz gnocchi 
- 12 oz dried prunes  pitted
- sugar or other sweetener
- salt & pepper
- 4 tbsp butter
- 1-3 oz ground poppy seeds
- 2 tbsp powdered sugar optionally
- In a PAN, fry bacon strips over medium heat until crisp. Scoop them out. Set aside.
- Add onions. Fry 5 minutes.
- Add gnocchi. Fry 5 minutes.
- Add vegetables and return bacon.
- Heat until all ingredients are hot.
- Season with salt & pepper to taste.
- Serve the compote (see below) for dessert.
- Cook gnocchi according to package directions.
- In a PAN, melt 4 tbsp butter. Lightly roast poppy seeds and optionally Mohnbutter spices. Add gnocchi and toss to reheat.
- Serve with a side of prunes compote.
- Optionally, sprinkle with powdered sugar.
- In a POT, add prunes and 2 cups of water.
- Add sweetener and Schupfnudeln spices to taste. Cover and cook over low heat for about 30 to 60 minutes until the prunes softened to your taste and the sauce thickened. Add water if necessary. Enjoy!
 Substitute bacon with small diced pancetta.  Substitute vegetables with 12 oz sauerkraut.  Substitute gnocchi with homemade Schupfnudeln (recipe) or cooked thick pasta (recipe & tips online).  Substitute dried prunes with fresh plums or apples: reduce the water to 1/8 cup.