Mediterranean-style potato dumplings

Ingredients for 4 servings:

• 600 g Schupfnudeln from the refrigerated section
• 150 g onion(s), red
• 2 garlic cloves
• 200 g bell pepper(s), red
• 200 g bell pepper(s), yellow
• 500 g zucchini, green
• 3 tbsp olive oil
• 1 can tomatoes, chopped, 400 g
• 1 tsp oregano, dried
• ½ tsp tarragon, dried
• 1 pinch(s) of sugar
• some sea salt and pepper, colored or black, from the mill
• 200 g feta cheese (Salakis)
• 1 lemon(s), untreated
• 50 g sunflower seeds
• 2 tbsp butter

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Peel the onions and garlic cloves. Halve the onions first, then slice into thin rings. Finely dice the garlic cloves. Quarter the bell peppers, trim, rinse, and cut crosswise into 1 cm wide strips. Trim, rinse, and slice the zucchini crosswise into 0.5 cm thick slices. Heat the olive oil in a frying pan and gently sauté the prepared vegetables, onion rings, and diced garlic over medium heat for about 5 minutes, stirring occasionally. Then add the diced tomatoes and their juices, cover, and simmer for about 5 minutes. Season the vegetables with oregano, tarragon, sugar, sea salt, and a few turns of mixed or black pepper, and keep warm. Crumble the feta cheese. Finely grate the zest of the lemon. In a small non-stick pan, roast the sunflower seeds without adding any fat until golden brown, then set aside. Melt the butter in a large nonstick pan and fry the potato dumplings according to the package instructions until golden brown. Arrange the potato dumplings on plates with the vegetables and sprinkle with crumbled feta, lemon zest, and toasted sunflower seeds.