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Light Schupfnudeln plate

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Ingredients for 2 servings:

  • 125g mozzarella
  • 500 g potato dumplings
  • 2 tbsp olive oil
  • e.g. salt and pepper
  • 3 bell peppers, colored
  • some sugar
  • 12 cherry tomatoes
  • Pesto, green

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

fast, cheap and super tasty

Cut the mozzarella into cubes. Fry the potato dumplings in olive oil until golden brown, season with salt and pepper. Trim the bell peppers, cut into chunks, and arrange them on a baking sheet lined with parchment paper. Leave some space on one side for the tomatoes. Sprinkle with sugar and lightly brown under the hot grill. Wrap the cherry tomatoes in aluminum foil, place them on the side of the baking sheet, and bake for about 6 minutes. Arrange the potato dumplings on a platter with the bell pepper pieces, mozzarella, and cherry tomatoes and drizzle generously with pesto. Also ideal for a buffet. It can be enjoyed hot or cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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