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Schupfnudel pan with mozzarella

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Ingredients for 4 servings:

  • 1 kg potato noodles
  • 500 ml cooking cream
  • 40 mini tomatoes
  • 2 garlic cloves
  • 250 g mini mozzarella
  • 2 tbsp tomato paste
  • 2 tbsp oil
  • 1 tsp salt
  • 2 pinches of pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Briefly fry the dumplings in oil over high heat until crispy. Add the tomatoes and continue frying over medium heat until lightly toasted. Reduce the heat to low. Add the tomato paste and crushed garlic, sauté briefly, and then deglaze with the cooking cream. Add salt and pepper, mix well, and let it simmer briefly. Sprinkle the mozzarella minis over the dumplings, cover, and let it melt over low heat. Serve with freshly ground pepper. Tip: If you like, you can also scatter some arugula over the dumplings.

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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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