Schupfnudeln with pumpkin, Gorgonzola and arugula

Ingredients for 2 servings:

• 500 g potato dumplings
• 250 g pumpkin flesh, diced
• 125 g Gorgonzola, diced
• 1 bowl of arugula
• salt and pepper
• 1 shot of milk

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Schupfnudeln un-Swabian

Fry the dumplings over medium heat. When they start to brown, add the diced pumpkin. After about 2 minutes, reduce the heat; the dumplings should now have a beautiful golden color, browned in places, and the pumpkin should still be firm to the bite but cooked through. Deglaze with a splash of milk and add the diced Gorgonzola. Melt the cheese over low heat and season with salt and pepper. Now add some of the arugula, and after about a minute, serve the dish on a plate. If desired, dress the remaining arugula with a little balsamic vinegar and olive oil and serve alongside the dumplings. You can also omit the balsamic vinegar and oil and mix the arugula with the still-warm dumplings, so that the cheese sauce acts as a salad dressing.