Summery potato dumplings

Ingredients for 2 servings:

• 1 onion(s)
• olive oil
• n. B. sugar
• 75 g tomato paste
• 1 tsp paprika powder
• some cayenne pepper
• 200 ml water
• n. B. Garlic clove(s), fresh, approx. 1 – 2
• 75 ml cream
• 500 g Schupfnudeln (refrigerated section)
• 8 mushrooms, brown
• 2 small zucchini, each about 20 cm long
• 200 g cherry tomatoes
• 1 tsp thyme, dried, or a fresh sprig
• n. B. lemon juice, approx. 1 – 2 tbsp
• 1 ball of mozzarella, optional
• salt and pepper

Instructions

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

light and quick, without meat

Finely dice the onion and sauté in a little olive oil in a small saucepan. Sprinkle with 1 teaspoon of sugar and let it caramelize slightly. Add the tomato paste and fry for a minute, then add a teaspoon of paprika and a pinch of cayenne pepper. Then deglaze with about 200 ml of water to give it the consistency of tomato sauce. Add 1-2 cloves of garlic and continue to simmer over low heat. Season with salt and stir in the cream before serving. Meanwhile, fry the dumplings in a pan over medium heat without any fat until they have a little color all over. Meanwhile, slice the mushrooms and zucchini into slices (1/2 cm thick) and halve the cherry tomatoes. Remove the dumplings from the pan and set aside. First, fry the mushrooms in a little olive oil, then add the zucchini a little later. Now add the sugar and thyme, season with salt and freshly ground pepper, and drizzle with 1-2 tablespoons of lemon juice. When the zucchini is “al dente,” add the halved tomatoes and the potato dumplings, heat through, and serve, with a side of tomato sauce. If you don’t like it so vegetable-heavy, you can finish by slicing a ball of mozzarella, placing it on top of the vegetables, and melting it in the pan. Tip: This is also a great way to use up leftovers. Instead of potato dumplings, you can also use leftover potatoes from the day before or leftover pasta.