Fry onions and garlic in olive oil, add herbs (thyme, sage or chives), dust with flour and fry briefly. Deglaze with tinned tomatoes and boil up. Spice with salt, pepper and sugar, puree as you like. Prepare the FRIWEIKA-Wickelklöße (filled, bread crumbed potato dumplings) as described and with the tomato sauce. Serve sprinkled with grated or shaved Parmesan.