Baked potato dumplings

Ingredients for 2 servings:

• ½ onion(s)
• 200 g mushrooms
• 1 zucchini
• some oil for frying
• 100 g ham
• 500 g Schupfnudeln, from the refrigerated section
• 1 clove(s) garlic
• 150 ml vegetable stock
• 100 g cream
• 100 g processed cheese, with herbs
• 4 tbsp corn, from the can
• ½ tsp cumin
• some salt
• some pepper
• 100 g feta cheese

Instructions

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

with ham, mushrooms and zucchini in cream sauce

Preheat the oven to 200°C (top/bottom heat). Finely dice the onion and fry in a pan until translucent. Meanwhile, slice the mushrooms, dice the ham and zucchini, finely chop the garlic, and add them to the onion in the pan to fry. Once the ingredients are slightly browned, add the dumplings to the pan and continue frying until golden brown. Then deglaze with the vegetable stock and cream, add the processed cheese and corn, and let everything simmer for a while. Season with cumin and salt and pepper to taste, but be careful with the salt, as the feta cheese will make it even saltier at the end. Then pour the entire contents of the pan into a baking dish and crumble the feta cheese over the top. Place the baking dish on the top rack of the oven at 200°C (400°F) to bake for 15-20 minutes. When the crumbled feta cheese turns slightly golden brown, it is ready.