Kasnocken (Austrian Cheese Dumplings)

By RecipeLot

{{recipesummary Kasnocken are small dumplings combined with melted cheese. In Germany, "Nocken" are called "Spaetzle". They have their origins in Schwaben, a region in Southern Germany, and are served as a side dish to roasts. People from Austria and from the Allgaeu, a district of Bavaria next to the Austrian border, refined the original Spaetzle and made up their own variety. They added cheese instead of meat and thus created a main dish. In Germany, this dish is called "Kaesspaetzle", whereas in Austria it is called "Kasnocken". Today, the Pinzgauer Kasnocken are probably the most famous type of cheese dumplings in Austria, and they are popular among both locals and tourists. In Salzburg, Kasnocken are traditionally made with the Bierkäse produced in the region of Pinzgau. However, it is also possible to use other sorts of cheese. In order to gain the best possible taste, connoisseurs recommend to prepare and serve the dish in a cast-iron pan. This is usually done in ski lodges and restaurants in the Pinzgau region. The final result, however, mainly depends on one's individual taste; the type of cheese, the amount of onions, and the spices will define the final flavor of the dish. However it is prepared, those who like cheese, will love Kasnocken. And perhaps even those who usually do not like cheese, will relish this traditional Austrian dish. Kasnocken are usually served with lettuce and a glass of milk. Since this fare is rather hard to digest, especially for people not used to such opulent meals, the meal may be rounded off with a schnaps.

• Cooking time: 25 minutes
• Servings: 3