Kasnocken (Austrian Spaetzle with Cheese and Onions)

Name: Kasnocken (Austrian Spaetzle with Cheese and Onions)
Prep time: 10 min
Cook time: 20 min
Total time: 50 min
Yield: 3 servings
Ingredients: 2 large eggs; ¾ cup milk; ½ teaspoon kosher salt; Pinch ground black pepper; Pinch nutmeg; 250 grams (2 cups) all-purpose flour; 30 grams (2 tablespoons) unsalted butter; 1 medium onion; 175 grams (about 2 ½ cups) shredded cheese; chopped chives

User Reviews

5.0

12 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Resting Time
20 mins
Total Time
50 mins
Servings
3 servings
Calories
705 kcal
Course
Main Course
Cuisine
Austrian

Kasnocken (Austrian Spaetzle with Cheese and Onions)

Megan Mendez

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Kasnocken (Austrian Spaetzle with Cheese and Onions) are cheesy pasta dumplings topped with onions, and typically prepared in a cast-iron pan. This dish is fun, delicious, and surprisingly easy to make!

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Ingredients

Servings

Nockerl/Spaetzle:

2 large eggs
¾ cup milk
½ teaspoon kosher salt
Pinch ground black pepper
Pinch nutmeg
250 grams (2 cups) all-purpose flour

Topping and Finishing:

30 grams (2 tablespoons) unsalted butter
1 medium onion peeled and thinly sliced
175 grams (about 2 ½ cups) shredded cheese such as Bierkäse, Gruyère, or Appenzeller
chopped chives for garnish

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Instructions

In a large mixing bowl, whisk together the eggs, milk, salt, pepper, and nutmeg until smooth. Stir in the flour, a little at a time, until combined. You want a medium-thick batter. It shouldn’t be too stiff or too runny, and when you lift some up with a spoon it should flow like a ribbon. Set aside to rest for 15 to 20 minutes.
Bring a large pot of salted water to a simmer. You can make the dumplings with either a spaetzle maker/scraper or a colander with large holes. Place the spaetzle maker or colander over the pot and fill it with batter (add a little at a time and do this in batches). Use a silicone pastry scraper or spatula to press the batter through the holes, or slide the slider back and forth, to make the dumplings.
Cook until all the dumplings float to the surface, about 2 minutes. Drain, rinse with cold water (so they don’t stick together), and set aside.
In a 10-to-12-inch diameter cast-iron skillet or heavy non-stick skillet, melt half the butter over medium heat. Add the onions and cook, stirring occasionally until soft and browned, about 8 to 10 minutes. Remove to a small plate or bowl.
Add the remaining butter to the skillet and let it melt over medium heat. Add the cooked, cooled dumplings and stir to heat back through. Add the cheese and stir to thoroughly combine and melt the cheese. Roughly smooth out the top and allow the mixture to continue to cook, undisturbed, for about 4 to 5 minutes to create a crust along the bottom and sides of the pan.
Remove from the heat, top with the onions and chives and serve immediately.

Notes

Since this is such a rich and hearty meal, traditionally a shot of schnapps is consumed after dining on kasnocken to aid digestion.
The most popular choice of cheese for kasnocken is local to the region where it originates, Pinzgauer Bierkäse (also called weisslacker or beer cheese from different origins). You can, however, use other Alpine-style cheeses (such as Gruyère or Appenzeller) instead with great results!
Note that these cheeses are typically made with animal rennet which means they aren't vegetarian. If you're vegetarian, use a vegetarian cheese instead such as Boar's Head brand vegetarian Gruyère.
When mixing the batter, use a wooden spoon to stir more vigorously after the first couple of additions of flour. This helps to ensure you don't start with any lumps. Then it's much easier to stir in the remaining flour while maintaining a smooth batter.
Although you can use a colander with large holes to make homemade spaetzle, using a dedicated spaetzle maker is easier, generally less messy, and yields better results. You can use a board-type spaetzle maker with a slider that goes back and forth (this is what I use), a pot-style spaetzle maker with a scraper, or even a spaetzle press which will make longer spaetzle noodles rather than small nuggets.
Cook the spaetzle at a simmer instead of a boil. The simmering water is more gentle than a rapid boil, and will still cook the spaetlze in a matter of minutes without thrashing them around inside the pot.
When cooking the onions, keep a closer eye on them toward the end of cooking and lower the heat if needed. They can go from browned to burned quite easily, especially in a hot cast iron pan.
A wooden spatula is great for serving kasnocken! It's thin and sturdy enough to lift up all that beautiful browned cheesy crust, but won't scrape or damage the seasoning of your cast iron pan.

Nutrition Information

Show Details

Calories 705kcal (35%) Carbohydrates 71g (24%) Protein 33g (66%) Fat 31g (48%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 7g Cholesterol 213mg (71%) Sodium 816mg (34%) Potassium 343mg (10%) Fiber 3g (12%) Sugar 5g (10%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 705 kcal

% Daily Value*

Calories	705kcal	35%
Carbohydrates	71g	24%
Protein	33g	66%
Fat	31g	48%
Saturated Fat	18g	90%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	7g	35%
Cholesterol	213mg	71%
Sodium	816mg	34%
Potassium	343mg	7%
Fiber	3g	12%
Sugar	5g	10%