Pinzgauer Kasnockn
The house recipe from Hotel Kaprunerhof
Kasnockn, Kasspatzn or Käseknöpfle - from region to region, not only the name of this delicious dish varies, but also the method of preparation. Here in Pinzgau, we also have a traditional recipe for the tasty Spätzle with cheese. And we have written it down for you to recreate. So: Bring a piece of Pinzgau home with you and try the Pinzgauer Kasnockn. Just as they are served at our Hotel Kaprunerhof on the table. Read the recipe as hotel manager Anna Unterkofler prepares the Kasnockn herself.
Ingredients for 4 persons
- 400 g flour
- 3 eggs
- Some butter
- 200 ml milk
- Salt
- Nutmeg
- Parsley
- Some clarified butter
- 200 g Pinzgauer beer cheese
- Some beef broth
- 1 onion
- Chives
Preparation
Season the flour with a little salt, then bring the butter and milk to a boil, add nutmeg, and stir the flour with the milk into a smooth dough. Optionally, add a bit of parsley.
Bring a large pot of water to a boil. Pass the spaetzle batter through a spaetzle sieve into the water until the spaetzle float to the surface. Drain the spaetzle and rinse them with cold water.
Dice the onion into small cubes. Melt some clarified butter in a pan and sauté the onion cubes until golden brown. Add the fresh spaetzle, pour in beef broth, and mix in the cheese. Season with salt and pepper.
Now leave the spaetzle in the pan until the cheese has melted and the soup has evaporated. When they are nicely crispy, place the Kasnockn on a plate and sprinkle with some chives. Done!
We love the Pinzgauer Kasnock – enjoy and good luck!
Bring a large pot of water to a boil. Pass the spaetzle batter through a spaetzle sieve into the water until the spaetzle float to the surface. Drain the spaetzle and rinse them with cold water.
Dice the onion into small cubes. Melt some clarified butter in a pan and sauté the onion cubes until golden brown. Add the fresh spaetzle, pour in beef broth, and mix in the cheese. Season with salt and pepper.
Now leave the spaetzle in the pan until the cheese has melted and the soup has evaporated. When they are nicely crispy, place the Kasnockn on a plate and sprinkle with some chives. Done!
We love the Pinzgauer Kasnock – enjoy and good luck!