Fried Spaetzle with Tomato Sauce
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 onion (s)
- 1 clove garlic
- 250 g cherry tomato (s)
- 1 glass dried tomato (s)
- 3 tablespoon butter
- 250 ml vegetable stock
- 250 g whipped cream
- 500 g spaetzle from the refrierated shelf
- 1 bunch chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Peel and dice the onion and garlic. Quarter the cherry tomatoes. Roughly chop the sun-dried tomatoes.
- Heat 1 tablespoon butter in the pan. Braise everything together. Deglaze with the stock and cream, bring to the boil and simmer for about 5 minutes.
- Heat 2 tablespoons of butter in another pan. Fry the spaetzle in it while turning until golden brown. Then fold the spaetzle into the sauce. Season with salt and pepper.
- Cut the chives into rolls, add half of them to the sauce and stir, use the rest to garnish.
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