John Myers
Schupfnoodeln in Minced Gorgonzola Cream
The perfect schupfnoodeln in minced gorgonzola cream recipe with a picture and simple step-by-step instructions.
- 500 g Bought or homemade potato noodles or gnocchis
- 300 g Minced meat, sort to taste
- 2 Zucchini in not too thin slices
- 1 thicker Diced onion
- 30 g Dried soft tomatoes cut into pieces
- 0,5 tsp Separate oregano
- 100 g Mild Gorgonzola in cubes
- 250 ml Milk
- Salt pepper
- Oil, butter
- Heat a large pan. Fry the mince in hot oil until crumbly brown. Fry the onions at the end. Fold in tomatoes. Season with salt, pepper and oregano.
- Heat another pan at the same time and first fry the zucchini slices in oil, season with salt and add to the mince mixture. Then fry the potato noodles in butter until they are golden yellow.
- Now add the gorgonzola cubes and the milk to the mince mixture. Let the cheese melt and bring to the boil, stirring carefully.
- Finally, mix in the potato noodles and season with salt and pepper.
- A delicious lunch is ready. Enjoy the meal.
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