Makes the heart of every "Kachkeislover" melt

Serves 4 • Prep 45 minutes • Vegetarian


375 g flour
3 eggs
½ tsp salt
1 pinch of pepper
200 ml white wine
8 tsp mustard
8 tsp cornstarch
90 g rocket
4 tbsp walnuts, chopped

Recipe steps


Put all the Kniddelen ingredients into a large bowl and mix with an electric whisk until you get a smooth batter. Season with salt and pepper.


Fill a large saucepan with boiling water and add a generous pinch of salt. Grab portions of batter with a teaspoon, and dip it into the boiling water, pushing the batter off the spoon with a second spoon, so it slides into the saucepan and sinks to the bottom. Repeat until the bottom of the saucepan is covered with dumplings.


Keep boiling until the dumplings float to the surface
– then leave them to cook for another 2 minutes. Remove the dumplings from the water with a slotted spoon and put into a bowl which you cover with a lid between additions to keep the Kniddelen warm. Repeat this process until all the batter is used up.


Put the Kachkéis and white wine into a saucepan and bring to the boil while stirring. Leave to cook for a minute, then add the cream and the mustard and heat through.


In a little jar dilute the cornstarch with 4 tablespoons of water, add to the sauce and cook for a couple of minutes so the sauce thickens.


Divide the Kniddelen between 4 plates, top with Kachkéis sauce, sprinkle with chopped walnuts decorate with rocket.

This recipe was created by Anne’s Kitchen