Vegetarian potato dumplings with zucchini, carrots and peppers

Ingredients for 3 servings:

• 1 bag of Schupfnudeln, approx. 500 g
• 1 large zucchini
• 1 large bell pepper(s), red
• 2 large carrots, thick
• 1 tbsp, leveled tomato paste
• 150 g crème fraîche with herbs
• salt and pepper
• 2 tbsp rapeseed oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Cut the peppers and zucchini into the desired size and slice the carrots diagonally. Fry the potato dumplings in about 1 tablespoon of rapeseed oil, remove from the pan and set aside. Fry the vegetables in about 1 tablespoon of rapeseed oil for 5 minutes. Then add the tomato paste, stir in and fry briefly. Add the herb crème fraîche and stir well. Season the dish with salt and pepper and finally add the potato dumplings to the vegetables in the pan, mix in and simmer briefly. Tip: This pan is also delicious with chicken. To do this, fry the chopped chicken after the potato dumplings, set aside and add it to the vegetables and potato dumplings at the end.