Schupfnudel gratin with cooked ham and broccoli

Ingredients for 3 servings:

• 600 g Schupfnudeln, from the refrigerated section
• 1 m.-large broccoli, without stalk, in florets
• 300 g cooked ham, cut into strips
• 1 small onion(s), finely diced
• 20 ml butter, for frying
• 400 g sour cream
• 250 g cheese (Emmental), grated
• salt and pepper
• nutmeg

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Bring a large pot of water to a boil. Season well with salt and cook the broccoli until al dente. Remove from the pan and rinse in cold water. Drain in a colander. Fry the potato dumplings in a little cooking fat in a pan until golden brown. Season with salt and pepper. Add the diced onion and sauté. Add the cooked ham, mix well, and sauté briefly. Carefully mix the potato dumplings, ham strips, and broccoli together. Mix in the sour cream and about 100g of Emmental cheese, season to taste, and transfer to a baking dish. Sprinkle with the remaining Emmental cheese and bake at 170°C (convection oven) for about 20 minutes. A tomato salad goes very well with this.