RCI-ND.002.0057.001
Kasnocken
Austrian Cuisine 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.
Prep35 min
Cook20 min
Total55 min
Servings4
Difficultyintermediate
Ingredients
- 1/4 l
- 2 unit
- (300 g) flour1 cup
- (70 g) butter1/4 cup
- fat cheese and 120 g low-fat cheese OR 250 g Pinzgauer Bierkäse120 g
- 1 unit
- big onion1 unitcut into rings
- bunch of chives1 unitfinely chopped
Method
1
Peel and finely slice the large onion into thin half-moon rings. Set aside.
3 minutes
2
Crack the eggs into a mixing bowl, add a splash of water, and season generously with salt and pepper. Whisk the mixture until the eggs are fully combined and slightly frothy.
2 minutes
3
Stir the sliced onions into the egg batter, ensuring they are evenly distributed throughout the mixture.
1 minutes
4
Heat a lightly greased oven-safe skillet or baking dish over medium heat, then pour in the egg and onion mixture, spreading it out evenly.
2 minutes
5
Preheat your oven to 375°F (190°C) if finishing in the oven, or keep the skillet on the stovetop over medium-low heat to cook the base until the edges begin to set.
5 minutes
6
Transfer the skillet to the preheated oven and bake until the top is fully set and lightly golden, or continue cooking on the stovetop covered with a lid until the top is no longer runny.
15 minutes
7
Remove from the oven or stovetop and allow the Kasnocken to rest for a couple of minutes before slicing and serving warm.
2 minutes