Spring-fresh potato dumplings

Ingredients for 2 servings:

• 500 g potato dumplings
• some herb butter
• 1 small zucchini
• 1 carrot(s)
• 1 onion(s)
• 2 cloves garlic
• 1 pepper, red
• 150 g sardines, in oil
• 50 g sugar
• 150 ml white wine, fruity
• 50 ml lemon juice
• 100 ml cream
• 100 g crème fraîche
• some salt and pepper
• Thyme
• 1 bunch of chives

Instructions

Working time approx. 1 minute; Cooking/baking time approx. 20 minutes; Total time approx. 21 minutes

Fry the dumplings until golden brown, then add a little herb butter and toss the pasta in it. For the sauce, finely chop the vegetables. First, fry the onions until translucent, then add the garlic, carrots, zucchini, and peppers and fry. Finally, finish with a little herb butter. Drain the sardines and add them; they will break down naturally as you stir them. Once everything is nice and crispy, cover with sugar and fry for a while longer, then deglaze with white wine and lemon juice. Simmer briefly until the liquid has almost completely evaporated. Finally, add the cream and crème fraîche and season with chives, salt, pepper, and thyme.