Oven-baked potato dumplings with sour cream

Ingredients for 4 servings:

• 1 pack of HENGLEIN Fine Schupfnudeln (= 500 g)
• 1 bell pepper(s), green
• 2 carrots
• 100 g beetroot (vacuum-packed)
• 200 g pumpkin flesh
• 2 tbsp vegetable oil
• Sea salt
• Pepper, mixed, freshly ground
• ½ tsp cumin
• ½ tsp curry
• 100 g quark
• 100 g sour cream
• 100 g sour cream
• 3 tbsp mayonnaise
• 1 tsp white wine vinegar
• Sugar
• 1 bunch of chives

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Potato noodles with peppers, carrots, beetroot and pumpkin, oven dish

1. Halve, trim, and wash the bell peppers. Peel, wash, and slice the carrots and beetroot, along with the pumpkin and bell pepper. Arrange the vegetables and potato dumplings on a baking sheet lined with baking paper, drizzle with oil, and season with salt, pepper, cumin, and curry powder. 2. Cook the potato dumplings and vegetable mixture in a preheated oven at 180°C (160°C fan oven) for about 25 minutes, turning occasionally. 3. Mix the quark, sour cream, sour cream, and mayonnaise, and season with vinegar, salt, pepper, and sugar. Wash the chives, pat dry, slice into fine rings, add to the sour cream, and stir to combine. Serve the warm potato dumplings with sour cream for dipping. Per serving: kJ/kcal: 2061/498 EW: 10.3 g F: 27.7 g KH: 50.1 g BE: 4