Knöpfle pan with pesto

Ingredients for 3 servings:

• 500 g Knöpfle or Spätzle
• 2 Vienna sausages
• 1 onion(s)
• 100 g mushrooms
• 2 small carrots
• 1 small can of corn
• 200 ml vegetable broth, approx.
• 250 ml Cremefine, 7%
• ½ jar pesto, red
• some parsley, chopped
• salt and pepper
• Paprika powder, sweet
• 1 tsp cornstarch, if needed
• Fat for frying

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

First, slice the mushrooms and carrots. Finely chop the onion and drain the corn. Melt a little fat in a pan and sauté the onion. Then add the mushrooms and carrots. Slice the sausages and add them to the pan with the vegetables. Add the dumplings, fry briefly, and deglaze everything with the vegetable stock. Fold in the pesto, corn, parsley, and Cremefine, season with salt, pepper, and paprika. Simmer uncovered for about 5-10 minutes until smooth. If the consistency isn’t quite creamy enough, mix 1 teaspoon of cornstarch with a little water until smooth and stir in. Bring back to a boil briefly and simmer on low heat for another 5 minutes. Tip: You can also replace the wieners with chicken. Cut the sausages into pieces, sear them first, and then remove them from the pan. Then proceed as above. It’s also ideal for using up leftover peppers, zucchini, etc. This quantity serves 2 to 3 big eaters.