Kasnocken are small pasta dumplings covered in cheese and onions from the mountainous parts (Pinzgau) of Austria. They are similar to the German dish, Käsespätzle. I doubled the recipe from Global Table Adventure and finished baking the dish in the oven. Kasnocken can also be cooked completely on the stove, combining the dumplings with caramelized onions in an iron skillet and stirring in the cheese until it melts. These dumplings are often served with Pinzgauer Bierkaese. Bierkaese is a semi-soft white to light yellow cheese made from cow’s milk. It has a strong smell, but mild taste. If you are unable to find bierkaese (or aren’t a fan of the smell), Gruyere can be substituted. This meal is a definite favorite of mine. Leftovers were also still great the next day.
I used my Spaetzle press to make the Kasnocken, but a colander works well too. I bought my Spaetzle press in Germany, but they are also available on Amazon: Norpro 3129 Stainless Steel Spaetzle Maker.