John Myers
Potato Dumplings Casserole with Delicious Tomato Mozzarella Sauce
The perfect potato dumplings casserole with delicious tomato mozzarella sauce recipe with a picture and simple step-by-step instructions.
- Either you take your leftover dumplings from the day before or you look in my KB for my potato parsley dumplings
- Sauce:
- 2 tbsp Tomato paste
- 1 tbsp Paprika pulp
- 500 ml Cream
- 2 Mozarella pieces from the pack
- 1 tsp Salt
- 1 tbsp Sweet paprika powder
- A hAndful of finely chopped pArsley
- For the sauce: Fry the tomatoes and paprika pulp in a little olive oil. Add 1 pack of fresh mozzarella and let it melt. Season with salt and paprika powder.
- Remove from the hotplate and puree once and add the cream. Now bring everything to the boil again. You can thicken the sauce with a little cornstarch. Finally fold in the finely chopped flat-leaf parsley.
- Now you take a baking dish and put the dumplings left over from the day before in the baking dish. Of course, you can also make fresh dumplings for this delicious dish. Sauce over it. Finely grate the other piece of Mozarella and pour over the sauce.
- Put it in the oven and finish baking at 200 degrees 15-20.
- Super tasty and a great dish for leftover dumplings. I also make the recipe with fresh dumplings because it tastes really delicious .. :))
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