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🍽️ Crispy Schupfnudeln in Creamy Spinach Tomato Sauce

473 kcal · 30 min · 4 servings

Ingredients

• Spinach 300 g
• Cherry tomatoes 250 g
• Milk 100 ml
• Water 50 ml
• Cornstarch 1 tsp
• Almonds, sliced 3 tbsp
• Sugar pinch
• Oil 2 tbsp
• Schupfnudeln 500 g
• Salt pinch
• Cranberries, dried 40 g
• Cream cheese, plain 150 g

Instructions

1. 1. Wash the spinach thoroughly and spin it dry.
2. 2. Rinse the tomatoes and cut them in half.
3. 3. Mix the milk, water, and cornstarch well together in a tall container.
4. 4. Heat a pan over high heat.
5. 5. Roast the almonds together with one teaspoon of sugar for about three minutes until golden brown.
6. 6. Remove the almonds from the pan and let them cool on a plate.
7. 7. Heat one tablespoon of oil in the same pan over medium heat.
8. 8. Fry the Schupfnudeln (German potato dumplings) all around for about six minutes until golden brown.
9. 9. Season the Schupfnudeln with salt.
10. 10. Warm one tablespoon of oil in a second pan over medium to high heat.
11. 11. Add the cranberries and the halved tomatoes to the pan.
12. 12. Sprinkle the ingredients with a pinch of sugar.
13. 13. Sauté the mixture for about two minutes.
14. 14. Pour the milk-cornstarch mixture into the pan with the cranberries and tomatoes.
15. 15. Bring the sauce to a boil.
16. 16. Let the sauce simmer for about three minutes.
17. 17. Reduce the heat.
18. 18. Stir in the cream cheese without letting the sauce boil again.
19. 19. Add the spinach gradually.
20. 20. Let the spinach break down in the sauce.
21. 21. Season the sauce with salt and pepper to taste.
22. 22. Add the Schupfnudeln to the pan.
23. 23. Mix the Schupfnudeln well with the spinach sauce.
24. 24. Plate the Schupfnudeln.
25. 25. Garnish the dish with the cooled almonds.

Nutrition per serving

• kcal: 473
• Protein: 16 g · Fett/Fat: 20 g · Carbs: 61 g