Schupfnudeln with leek

Ingredients for 2 servings:

• 1 tomato(s)
• 1 stalk(s) leek
• 200 g mushrooms
• 500 g potato dumplings
• some oil
• 200 ml cream, also lactose-free, or plant-based cream
• ½ vegetable stock cube
• some salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

vegetarian, also vegan and lactose-free

Wash the tomatoes and leeks. Clean the mushrooms. Dice the tomatoes, cut the leeks into thin strips, and slice the mushrooms. First, add the dumplings to the pan with a little oil. When the dumplings are lightly browned, add the mushrooms, followed shortly after by the leeks. Sauté for a few minutes, then deglaze with the cream and season with the vegetable stock cube. Add the diced tomatoes. They should just be warming through and not completely boiling over. The dish is ready when the cream has reduced to a creamy consistency. Tip: If you like, you can top everything with cheese or stir cheese into the cream. It also tastes very good without cheese. I always use lactose-free cream or soy cream.