Cheese Kniddelen

I will never forget my first encounter with Käsespätzle in Munich: it was a humongous plate filled with buttery Spätzle oozing with melted cheese and soft onions. It could have fed the entire table but I bravely fought my way through it – sooooo good! I decided to make my version with Kniddelen, traditional Luxembourg dumplings. Even though this recipe is super simple to make, you’ll need to plan in some time, as the Kniddelen need to be cooked in batches. I’d suggest cooking the Kniddelen in advance, or using leftover Kniddelen, frying them off and sticking them in the oven half an hour before you plan to eat them.

I made these Kniddelen in the second Berlin episode of my show, you can watch it here.

This is a recipe from my second cookbook “Anne’s Kitchen – Barcelona, Istanbul, Berlin”.

November 22, 2014