Potato Noodles with Apple Sauce

Wash the potatoes, put them in a pot with water and cook until done.

• 10.6 oz Potatoes (w/o skin)

Drain, peel and mash the potatoes. Add the flour, starch, cinnamon, agave syrup and knead until you get a smooth dough.

• ½ cup Flour, all-purpose
• 1 Tbsp Cornstarch
• ¾ tsp Cinnamon, ground
• 2 tsp Agave syrup

Cover the dough and set aside for 10 minutes. Bring a pot with water to a boil.

Place the dough on a surface covered with flour. Form a 1 ⁠½ in thick roll. Cut ¾ in slices off that roll and form your Schupfnudeln.

Take a few Schupfnudeln and add them into your pot with simmering water. Let them cook for approx. 5 minutes until the float on the surface. Remove the Schupfnudeln, cool with cold water and set aside.

Peel and dice the apple.

• 1 Apple (~ 6.3 oz)

Mix water, starch, agave syrup and vanilla.

• 2 tsp Cornstarch
• 1 tsp Agave syrup
• Vanilla extract
• 2 ⁠½ Tbsp Water

Heat the white wine and apple sauce in a pot. Add the apples and starch-water mix and bring to a boil. Cook until the sauce starts to thicken and then turn off the heat.

• 1⁄3 cup Applesauce, unsweetened
• 2 Tbsp White wine

Heat the canola oil in a non sticking frying pan on medium heat. Add the potato noodles and fry until golden brown. Add agave syrup and poppy seeds and let caramelize briefly.

• 1 tsp Canola oil
• 2 tsp Agave syrup
• 2 tsp Poppy Seeds

Serve the potato noodles with the apple sauce.

Enjoy your meal!