potato dumpling pan

Ingredients for 2 servings:

• 500 g Schupfnudeln (refrigerated section)
• 3 bell peppers, colored
• 8 cocktail tomatoes
• 125g mozzarella
• 1 pot of basil
• 1 clove(s) garlic
• 40 g Parmesan, grated
• 25 g walnuts, peeled
• 125 ml olive oil
• Salt and pepper, black, from the mill
• Sugar
• 1 tbsp olive oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

easy and fast

Pick the basil leaves and finely chop them in a blender along with the peeled garlic clove, Parmesan cheese, walnuts, and 125 ml olive oil. Season to taste with salt and pepper. Fry the potato dumplings in a non-stick pan with 1 tablespoon of olive oil until golden brown on all sides. In the meantime, halve the bell peppers, wash them, and lightly sprinkle them with sugar. Place them on a baking tray and grill at 210 °C (top/bottom heat) until the edges are lightly browned. Then remove them and cut them into pieces approximately 2 cm in size. Wrap the tomatoes in a piece of aluminum foil and place them under the grill for 4-5 minutes. Cut the mozzarella into small cubes. Arrange everything on two plates and drizzle with the pesto.