Schupfnudel Gratin with Leek and Dried Tomatoes
A creamy Schupfnudel gratin featuring fresh leeks and sun‑dried tomatoes, a delightful dish from the onion vegetable category. Try this and more recipes from Spoonsparrow!
Ingredients
- 1 stalk leek
- 2 tbsp oil
- 100 g dried tomatoes (drained)
- Salt
- Pepper
- 600 g Schupfnudel (frozen)
- 100 ml whipping cream
- 1 tsp starch
- 100 ml Vegetable broth
- 100 g grated Emmental cheese
- fat for greasing the dish
Instructions
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1.
Clean, wash and slice the leek into rings. Dice the dried tomatoes. Heat oil in a pan and sauté the leeks over medium heat for 5‑8 minutes, stirring occasionally; add 3‑4 tbsp water if needed. Season with salt and pepper. Boil the Schupfnudeln in salted water for 2‑3 minutes, then drain.
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2.
Preheat oven to 200 °C. Grease a baking dish. Mix the cooked Schupfnudeln with leeks and tomatoes, then transfer to the dish. Whisk together cream, starch, and broth; season with salt and pepper. Pour this mixture over the casserole. Sprinkle grated cheese on top and bake for about 10 minutes until golden.
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3.
Serve hot, enjoying the creamy texture and savory flavors.
