The German potato noodle made from dough and shaped into tapered fingers is the Schupfnudel. Its name is linked to a Swabian verb meaning to push or roll, describing how the pieces are formed by hand.
Schupfnudeln are usually prepared from cooked potatoes mixed with flour and sometimes egg. The dough is rolled into finger-shaped pieces, boiled, and often pan-fried afterward. They can be served savory with sauerkraut, bacon, or onions, or sweet with poppy seeds, sugar, or fruit.
The dish is strongly associated with southern Germany, especially Swabia, Baden, and Bavaria, and it is also found in neighboring Austria. Regional recipes differ in thickness, seasoning, and whether the noodles are boiled before frying.
Schupfnudeln are sometimes confused with gnocchi because both use potato-based dough. Their characteristic elongated, tapered shape and German-speaking regional traditions distinguish them. They are also different from Kartoffelpuffer, which are grated-potato pancakes fried in a pan rather than hand-shaped noodles.