Potato Noodles with Apple Puree

A delicious mushroom dish for any occasion!

Potato noodles are, in a way, the big brothers of the Italian gnocchi. Like potato cakes, which can be made from the same dough, they are fried in fat and not boiled.

Rinse the apples, cut them into small slices with peel and core. Immediately boil them with sugar and water on the lowest flame. Season to taste with cinnamon, vanilla or lemon zest. Cook for 20-25 minutes on the lowest heat until it forms a paste. Strain the porridge through a kitchen sieve into a sufficiently large bowl.

Remove seeds and peel residues. Bring to table cooled to room temperature.

Wash the potatoes thoroughly. Steam the potatoes until they offer no resistance when pierced with a small kitchen knife. It is best to take small potatoes, they cook faster and you save energy. Peel the potatoes and press them through while they are still hot. Sift 2/3 of the flour over the potatoes, season with a little salt, knead briefly. Stir the eggs briefly.

Knead into the potatoes. Gradually add enough flour to form a compact dough that no longer sticks to the baking bowl or hands. With floured hands, form a little more than finger-thick rolls, which you fry in a large, heavy frying pan in the clarified butter over medium heat until golden brown. Fried potato noodles can be covered with a lid.

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