Schupfnudeln with Brussels sprouts and Cabanossi

Ingredients for 2 servings:

• 300 g Brussels sprouts
• 150 g Cabanossi
• 1 small onion(s)
• 300 g potato dumplings
• some butter
• e.g. salt and pepper
• 1 pinch(s) of sugar
• 1 sprig of thyme
• some cheese, grated, optional

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

Wash the Brussels sprouts, halve them, and place them in boiling salted water for about 7 minutes. Remove when they are firm to the bite but not too soft. Slice the Cabanossi, tear the thyme into smaller pieces, peel and dice the onion. Heat the butter in a pan and fry the Schupfnudeln until crispy, then remove them. Sauté the precooked Brussels sprouts, the Cabanossi slices, and the diced onion in the remaining butter, then add the Schupfnudeln. Season with salt, pepper, and a pinch of sugar, and add the thyme. Sprinkle with cheese at the end, if desired.