Schupfnudeln with herb cream cheese sauce

Ingredients for 4 servings:

• 1 kg potato noodles
• 3 carrots
• 1 onion(s)
• 2 tbsp flour
• 2 cups of cream, approx. 200 ml each
• 1 cup of herb cream cheese, approx. 200 g
• 4 tomatoes
• 250 g mushrooms
• 125g mozzarella
• 1 handful of parsley
• Butter for frying the dumplings
• Oil for frying the sauce
• salt and pepper
• Vegetable stock powder

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 40 minutes

vegetarian

Peel and wash the carrots and pre-cook them in a pot of salted water; do not overcook them. Fry the potato dumplings in plenty of butter until golden brown. Peel and finely chop the onions and fry them in oil until translucent. Add the flour and mix. Add half a cup of cream and bring to a boil, stirring in the cream a little at a time until it is all used up. Finely chop the tomatoes and mushrooms. Add the herb cream cheese to the cream and mix well. Season everything with pepper and vegetable stock. Add the tomatoes and mushrooms and simmer for 5 minutes, then cook with the carrots for another 5 minutes. Place the potato dumplings on a plate and pour the cream over them. Do not mix them so that the potato dumplings stay crispy. Slice the mozzarella, finely chop the parsley and scatter it over the dish.