Kasnocken (Austrian Spaetzle with Cheese and Onions)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Resting Time
20 mins
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Total Time
50 mins
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Servings
3 servings
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Calories
705 kcal
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Course
Main Course
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Cuisine
Austrian
Kasnocken (Austrian Spaetzle with Cheese and Onions)
Description
The recipe begins with a smooth, medium-thick batter consisting of eggs, milk, salt, pepper, nutmeg, and flour. After resting, the batter is pressed through a spaetzle maker or colander into simmering salted water to form small dumplings. Once the dumplings rise to the surface, they are quickly drained and rinsed to prevent sticking.
The dumplings are then sautéed in butter with shredded cheese such as Bierkäse, Gruyère, or Appenzeller, and topped with browned onions cooked separately in butter until caramelized. The resulting dish combines the tender spaetzle texture with a melted, savory cheese crust and sweet, soft onion topping, balancing richness and texture.
Kasnocken is traditionally enjoyed as a filling meal, often followed by a digestif like schnapps. Variations in cheese can accommodate dietary preferences, though traditional Alpine cheeses often contain animal rennet. The use of a wooden spatula helps serve the dish without damaging cookware. Attention to simmering rather than boiling water preserves the delicate dumplings.
Ingredients
Nockerl/Spaetzle:
- 2 egg large
- ¾ cup milk
- ½ teaspoon kosher salt
- Pinch black pepper ground
- Pinch nutmeg
- 250 grams all-purpose flour 2 cups
Topping and Finishing:
- 30 grams butter unsalted, 2 tablespoons
- 1 onion peeled and thinly sliced, medium
- 175 grams cheese such as Bierkäse, Gruyère, or Appenzeller, about 2 ½ cups; shredded
- chives for garnish, chopped
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
- Traditionally enjoy kasnocken with a shot of schnapps to aid digestion after the meal.
- The traditional cheese used is Pinzgauer Bierkäse, though Gruyère or Appenzeller also work well.
- These cheeses commonly contain animal rennet; for vegetarian versions use vegetarian cheeses like Boar's Head Gruyère.
- Use a wooden spoon and stir vigorously after initial flour additions to avoid lumps in the batter.
- A dedicated spaetzle maker yields better results than a colander and reduces mess.
- Simmer water gently rather than boil rapidly to avoid breaking dumplings apart during cooking.
- Monitor onions closely while browning to prevent burning in a hot pan.
- A wooden spatula is ideal for serving kasnocken to protect the pan and effectively lift the cheesy crust.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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