Potato Noodles with Cherry 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.

Drain the cherries (save the juice) and transfer the same amount of juice into a pot.

• 1 cup Pitted red tart cherries, canned

Add starch, agave syrup and vanilla, bring to a boil and turn off the heat.

• 2 tsp Cornstarch
• 1 tsp Agave syrup
• Vanilla extract

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 cherry sauce.

Enjoy your meal!