Kasnocken (Austrian Dumplings with Cheese and Onions)
Kasnocken are small pasta dumplings covered in cheese and onions from the mountainous parts (Pinzgau) of Austria. They are similar to the German dish, Käsespätzle. I doubled the recipe from Global Table Adventure and finished baking the dish in the oven. Kasnocken can also be cooked completely on the stove, combining the dumplings with caramelized onions in an iron skillet and stirring in the cheese until it melts. These dumplings are often served with Pinzgauer Bierkaese. Bierkaese is a semi-soft white to light yellow cheese made from cow’s milk. It has a strong smell, but mild taste. If you are unable to find bierkaese (or aren’t a fan of the smell), Gruyere can be substituted. This meal is a definite favorite of mine. Leftovers were also still great the next day.
I used my Spaetzle press to make the Kasnocken, but a colander works well too. I bought my Spaetzle press in Germany, but they are also available on Amazon: Norpro 3129 Stainless Steel Spaetzle Maker.
Come join Mac and Cheese Mania at Nutmeg Nanny and Rachel Cooks sponsored by Door to Door Organics and OXO!
1 cup milk
1 teaspoon salt
1 teaspoon pepper
3 cups flour
2 tablespoons butter
2 medium onions, thinly sliced
2 cups Pingauzer Bierkaese (or Gruyere cheese), shredded
In a large bowl, beat together the eggs, milk, salt, and pepper. Gently stir in the flour, a little at a time, until just combined. Do not overmix. Let sit for 20 minutes.
In a large skillet, melt butter over medium heat. Add onions and cook, stirring occasionally, until golden brown.
Preheat oven to 350 degrees F and grease a 9"x13" baking dish.
Bring a large pot of water to a simmer. Place a spaetzle press or large-holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Cook until the dumplings float to the top. Remove with a strainer, drain, and place in prepared baking dish. Top with shredded cheese and caramelized onion.
Bake in preheated oven until the cheese is melted, 15-20 minutes. Serve hot.
Adapted from Global Table Adventure
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Tagged: austria, dumpling, European, kasnocken, onion, pasta, spaetzle