Schupfnudeln with Sauerkraut & Bacon
Potato dumplings rolled into little torpedo shapes fried with sauerkraut and bacon.
- 1 medium onion, chopped
- 6 slices bacon (1 / 4-pound)
- 2 cups sauerkraut, rinsed
- 1 / 4 pound butter, (1 / 2-cup) , may substitute olive oil
- 1 recipe Schupfnudeln or use Potato Gnocchi
Preparation time 10mins
Cooking time 35mins
Adapted from kitchenproject.com
Make the Schupfnudeln by the recipe and boil.
Fry the bacon till it is cooked and you have rendered some fat into the pan.
Add the onions and cook till tender. Remove to a serving bowl.
Add the butter, melt on medium heat and cook the boiled Schupfnudeln in butter till nicely browned. Remove to a plate.
Add back the bacon and onions and add the sauerkraut and cook till heated. Add the Schupfnudeln carefully and heat through.
Carefully spoon into a serving bowl or platter.
Sprinkle with chopped parsley.