A quick and easy lunch for when I’m working from home. You can make the Knödel the night before and simply reheat it when you want to eat them. I used this recipe from Chefkoch.de to make Knödels and then store them in containers in the fridge until I want to eat them.

My method for reheating is putting them into a pot of cold water, bringing it into a boil, drain the water and panfrying them. Sometimes I slice them up before I pan fry.

I put the warmed-up Knödels on a bed of “feldsalat”/lamb’s lettuce, drizzled with a light dressing of wine vinegar, olive oil and honey (3:2:1 parts) and added shaved aged Parmesan and a handful of pine nuts, pumpkin seeds and sunflower seeds.

A delicious lunch in under 30 minutes!