Austrian Cheese Dumplings (Kasnocken)
Kasnocken Say it: KAHS-nok-en
Kasnocken are small, soft Austrian dumplings from the Pinzgau region around Zell am See, layered with melted mountain cheese and crowned with crisp fried onions. They are a hearty main course, served hot with a sharp green salad to cut the richness. The dumplings are light but substantial, the cheese nutty and savoury, and the onions sweet and crunchy. Unlike fine Spätzle, Kasnocken are shaped with spoons into rough little pillows, so they catch the cheese and butter in every bite.
Austrian Cheese Dumplings (Kasnocken)
Kasnocken
Pronounced KAHS-nok-en
- Serves
- 4
- Prep
- 25 min
- Cook
- 40 min
- Total
- 1 hr 5 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Dumpling dough
Cheese and topping
Method
Whisk the flour, salt and nutmeg in a large bowl. Make a well, add the eggs and milk, and beat with a wooden spoon until smooth and glossy; the dough should be thick but slowly fall from the spoon. Let rest for 20 minutes.
Meanwhile, melt 2 tbsp (30 g) of the butter in a wide skillet over medium-low heat. Add the onions and a pinch of salt and cook, stirring often, for 18–20 minutes until deep golden and crisp at the edges. Set aside.
Bring a large pot of salted water to a gentle simmer. Butter a shallow baking dish with 1 tbsp (15 g) of the butter.
Dip two teaspoons in the hot water, scoop small portions of dough, and slide them into the simmering water. Cook in batches of about 12 so the pot stays hot; the Nocken are done when they float and feel firm, 2–3 minutes.
Lift the dumplings out with a slotted spoon, drain well, and put them in a bowl. Toss with the remaining 1 tbsp (15 g) butter and a little pepper to keep them separate.
Heat the oven to 350°F (175°C). Layer half the Nocken in the buttered dish, scatter over half the cheese, then repeat with the remaining Nocken and cheese. Bake for 12–15 minutes, until the cheese is melted and bubbling at the edges.
Scatter the fried onions and chives over the top and serve immediately, with a green salad if you like.
Regional variants
In some farmhouse kitchens, a handful of cooked, riced potato is added to the dough for a softer Nocken; crispy Speck can be fried with the onions for a non-vegetarian version.
Cook's notes
- Keep the water at a gentle simmer; a rolling boil can break the dumplings apart.
- Drain the dumplings well and toss with a little butter so they do not stick before layering.
- Use a nutty semi-hard mountain cheese such as Bergkäse, Gruyère or Emmental; very soft cheese makes the dish greasy.
Serve with
A crisp green salad with vinegar dressing, or a cold beer or apple juice.
Make ahead and storage
Assemble up to 1 day ahead, cover and refrigerate; bake covered at 350°F (175°C) until hot, then uncover to melt the cheese. Fry the onions just before serving.
