Schneppe Schupfnudeln with peppers and onions

Ingredients for 2 servings:

• 500 g potato dumplings
• 1 red bell pepper(s)
• 1 large onion(s)
• n. B. Cheese, grated
• 2 tbsp tomato paste
• 2 tbsp paprika paste
• 100 ml cream
• 50 g crème fraîche
• Oil or butter for frying
• some salt and pepper
• some caraway powder
• lots of oregano

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Gently heat a little oil or butter in a pan and fry the dumplings until golden brown. At the same time, dice the onion and sauté in a second pan. Dice the bell pepper (peeled) and add to the onions, sautéing. Add the tomato puree and paprika puree, cream and crème fraîche and mix everything well. Add a little grated cheese to taste and simmer briefly while stirring until the cheese is almost stringless. Season with salt, pepper and plenty of oregano (about 2 heaped teaspoons to taste). Add the dumplings and mix everything well. Tip: For the cream and crème fraîche, you can use the lighter version of Cremefine.