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Schupfnudel with tomato sauce

updated

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Ingredients for 2 servings:

  • 500 g potato dumplings
  • 2 large tomatoes
  • 2 cloves garlic
  • 1 shallot(s)
  • 1 tbsp sunflower oil
  • 300 ml tomato(s), pureed
  • salt and pepper
  • some basil
  • some oregano
  • some rosemary
  • some thyme
  • possibly grated cheese

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

simple, vegetarian and quick

Heat oil in a pan and fry the dumplings. Meanwhile, finely chop the shallot, peel and finely chop the garlic, and peel, deseed, and dice the tomatoes. Remove the dumplings from the pan. Briefly sauté the garlic and onions in the pan. Then add the diced tomatoes and heat briefly, then deglaze with the passata and bring the sauce to a boil. Season the tomato sauce with salt, pepper, basil, oregano, thyme, and rosemary. Mix the sauce and dumplings together. Grated cheese also goes well with this sauce.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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