Schupfnudel

Schupfnudel, also called Fingernudel, is a type of dumpling or thick noodle from southern German and Austrian cuisine, similar to the Central European kopytka and the Italian gnocchi. It is traditionally made from rye or wheat flour and egg, hand shaped into a distinctive ovoid form, and since the introduction of the potato to Germany in the seventeenth century has also been made with potato. It is often served as a savory dish with sauerkraut, sage butter, or cream sauce, though sweet versions also exist.