Schupfnudeln with broccoli and sweet potato sauce

Ingredients for 3 servings:

• 1 pack of Schupfnudeln from the refrigerated section
• 200 g broccoli
• 1 m.-sized sweet potato(s)
• 100 ml almond milk (almond drink)
• 2 shallots
• 2 tsp mustard
• 1 handful of peanuts for garnishing
• some salt and pepper
• e.g. nutmeg, freshly grated
• e.g. chili flakes
• e.g. curry powder
• possibly vegetable broth

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

vegetarian, vegan

Peel the sweet potato and dice it. Wash and chop the broccoli, then cook both in a pot with water (or vegetable stock for extra flavor) and a pinch of salt for about 20 minutes. Meanwhile, dice the shallots and fry them in a pan with a little oil until translucent. Then add the potato dumplings and fry for 5-10 minutes according to the package instructions, until golden brown. When the broccoli and sweet potatoes are soft, drain them in a sieve and puree them with the almond milk and mustard. Season to taste and pass them through a sieve. Serve the potato dumplings with the sauce on plates and garnish with the peanuts. If you can’t do without meat, the dish also tastes great with diced ham. Simply fry these with the shallots.