Hearty potato dumplings with lemon pepper

Ingredients for 4 servings:

• 4 strips of organic lemon peel
• n. B. Pepper, freshly ground
• 1 pinch of salt
• 1 kg potato dumplings
• 100 g fresh leaf spinach
• 200 g cherry tomatoes, fresh
• 200 g mushrooms, fresh
• 2 cloves garlic
• 1 onion(s)
• 200 g sour cream for decoration
• Olive oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

simple, vegetarian, quick

For the lemon pepper, peel about four strips of lemon zest with a vegetable peeler and remove the white remains of the zest. Then let it dry for 24 hours, if desired. Cut the zest into very small pieces, about 1 mm x 1 mm (with a knife or in a food processor). Freshly grind the black pepper, add a pinch of salt, and mix with the lemon zest. For the sauce, wash the spinach and cherry tomatoes. Clean and quarter the mushrooms. Halve the cherry tomatoes. Peel the garlic. Peel and quarter the onion. Then separate the quarters into individual layers by hand. Slowly fry the potato dumplings with olive oil over medium heat for a total of about 15 minutes. Heat the olive oil in another pan. Add the onion and cherry tomatoes, cover, and fry briefly. Add the mushroom quarters, press the garlic over them, and season with salt and pepper. Fry briefly with the lid on for two minutes. Then add the fresh spinach and let it wilt. Briefly fry uncovered. When the dumplings are nicely browned, pour the sauce over them and mix well. Add a few squeezes of fresh lemon juice to the lemon-pepper mixture and set aside the sour cream. Then arrange on a plate as follows: Place the dumplings with the vegetable sauce in the center, add small dollops of sour cream around the edges, and place the lemon-pepper mixture between the dollops.