German Schupfnudeln Sauerkraut Apple Skillet

Ingredients

• 14 oz packaged potato schupfnudeln or gnocchi
• 1 tbsp butter
• 1 tbsp neutral oil
• 1 small onion, thinly sliced
• 1 cup sauerkraut, squeezed dry
• 1 crisp apple, thinly sliced
• 1 tsp caraway seeds
• 1 tsp sweet paprika
• 1/2 cup vegetable stock
• 1 tsp whole-grain mustard
• 2 tbsp chopped chives
• 2 tbsp plain yogurt, optional
• Fine sea salt, to taste
• Freshly ground black pepper, to taste

Steps

1. Pat the sauerkraut dry and slice the onion and apple so the skillet work moves quickly.
2. Heat the oil and butter in a large skillet, then brown the schupfnudeln for 5 to 6 minutes, turning until crisp; transfer to a plate.
3. Add the onion and apple to the same skillet and cook over medium heat until softened and lightly caramelized.
4. Stir in sauerkraut, caraway, paprika, stock, and mustard; simmer until the liquid nearly evaporates.
5. Return the crisp noodles to the pan and toss for 1 to 2 minutes until everything is hot and evenly coated.
6. Season to taste, finish with chives and a spoonful of yogurt if using, then serve immediately.

Allergen note: Contains gluten, dairy and mustard. Check the packaged potato noodles.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.