Pinzgauer Kasnocken (Pinzgau-Style Cheese Spätzle)

A recipe for Pinzgauer Kasnocken (Pinzgau-Style Cheese Spätzle)! These homemade little dumplings are cooked until tender, then tossed in a skillet with cheese and topped with onions.

Käsespätzle was my favorite meal as a child and there are so many incredible variations across Central Europe. In the Pinzgau region of western Austria (Salzburger Land), the little dumplings are coated in the local Alpine cheese and called Kasnocken (Kasnockn, Kasnock’n).

This comforting dish is traditionally cooked completely on the stove, combining the pillowy dumplings with onions in a skillet and stirring in the cheese until it melts.

After the cheese has completely melted, stop stirring and allow the dumplings to rest in a layer against the bottom and sides of the pan to develop a crispy, golden crust (Printschn) before removing from heat.

Serve the Kasnocken immediately in the skillet (Pfandl) with a pile of fried onions and sliced chives. I especially love it alongside a salad to help bring a little balance to the cheese.

Forming the Nockerl

Use a wooden spoon to vigorously mix the eggs and water/milk with the flour to create a thick batter. The dough should become elastic with air bubbles forming as it pulls from the edges. Allow the mixture to rest at room temperature 10-20 minutes before cooking.

I made the Nockerl (Nocken)/Spätzle with a Spaetzle press, but you can also use a colander. Make sure it has holes large enough to push the dough through with a wooden spoon or spatula.

If the dough is too thick to be pushed through the press, thin it with a small splash of milk or water at a time. If the dough is too thin to hold its shape, add a little more flour.

Simmer just until they are tender and rise to the surface. Drain and rinse the dumplings briefly in cold water to keep them from sticking.

At this point, the Nockerl can be stored in the refrigerator in an airtight container for up to a couple of days if not using immediately.

Röstzwiebeln

I topped the Kasnocken with Röstzwiebeln (fried onions) and chives.

To make the fried onions, toss thinly sliced onion rounds (I set 1/4 of it aside to dice and sauté with the Spätzle) with flour (optionally with a pinch of paprika) and shake off the excess.

Fry the rings in butter, lard, or oil in a single layer, taking care to not overcrowd the pan, over medium heat until crisp and golden. Drain on a paper towel and set aside until ready to use. Once cooled to room temperature, store in an airtight container at room temperature away from sunlight for up to a couple of days.

Cheese

Pinzgauer Kasnocken uses local cheese such as Pinzgauer Bierkäse, Graukäse, Almkäse, or a mixture.

Pinzgauer Bierkäse is a semi-hard light yellow cheese made from cow’s milk with a low fat content. The name comes from its storage in beer-soaked clothes.

It can be difficult to locate in the US. If unavailable, swap for a mature Alpine cheese such as Emmentaler.

A Few Kasnocken Tips

The Nockerl/Spätzle can be made with either milk or water. I often like to use both, 1/4 cup (60 milliliters) milk and 1/4 cup (60 milliliters) water.

When making the Röstzwiebeln (fried onions), I set aside 1/4 of the onion and dice it to sauté before stirring in the cooked Spätzle. This is optional, but I really love the contrast of sautéed onions mixed throughout along with the fried onions on top.

I put 2-4 servings in the recipe card. It usually ends up being closer to 2.

This recipe can easily be doubled. If doubling, cook the batter in batches to not overcrowd the pot and toss everything together in a 12 inch (30.5 centimeter) skillet.

Looking for more Spätzle recipes?

Try my:

• Homemade Spätzle
• Tojásos Nokedli (Hungarian Dumplings with Eggs)
• Kräuterspätzle (German Herb Spaetzle)

This recipe was originally posted in April 2013 and updated in November 2025.

Pinzgauer Kasnocken (Pinzgau-Style Cheese Spätzle) Recipe

Adapted from Global Table Adventure

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5 from 1 vote

Pinzgauer Kasnocken (Pinzgau-Style Cheese Spätzle)

A recipe for Pinzgauer Kasnocken (Pinzgau-Style Cheese Spätzle)! These homemade little dumplings are cooked until tender, then tossed in a skillet with cheese and topped with onions.

Course Main

Cuisine Austrian

Keyword Austria, Austrian, cheese, dumpling, Kasnocken, onion, spätzle

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Resting Time: 10 minutes minutes

Total Time 55 minutes minutes

Servings 2 -4 Servings

Ingredients

Nockerl:

• 1 1/2 cups (190 grams) all-purpose flour
• 1/4 teaspoon salt
• 2 large eggs
• 1/2 cup (120 milliliters) milk or water or half milk/half water

To Serve:

• 1 tablespoons (14 grams) unsalted butter
• 1/4 onion about 50 grams/1.7 ounces, peeled and diced
• salt, freshly ground black pepper, and freshly grated nutmeg as desired to taste
• 5 ounces (142 grams) mature Alpine cheese such as Pinzgauer Bierkäse, shredded or cut into small cubes
• Röstzwiebeln fried onions, for serving
• Thinly sliced chives for garnish

Instructions

• In a large bowl, sift together the flour and salt.
• Use a wooden spoon to vigorously mix in the eggs and water/milk to create a thick batter.
• As you are mixing, the dough should become elastic with air bubbles forming as it pulls from the edges.
• Cover the bowl with a towel and allow to rest at room temperature for 10-20 minutes.
• Bring a large pot of salted water to a boil, then reduce to a simmer.
• Place a spaetzle press or large-holed colander over the pot and fill with batter. Slide the press back and forth or use a wooden spoon to press the batter through the holes of the colander to create the dumplings. Cook until the dumplings float to the top. Remove with a strainer, rinse with cold water, and drain.
• In an 8 inch (20 centimeter) cast iron skillet, melt the butter over medium heat.
• Add the diced onion and cook, stirring occasionally, until lightly golden and translucent. Season with salt, pepper, and nutmeg.
• Add the cooked dumplings and toss with the butter and onions.
• Fold in the shredded cheese and continue folding until melted and evenly coated. Leave the pan undisturbed for a couple of minutes to create a golden brown crust along the bottom and sides of the dumplings.
• Remove from heat and serve immediately with chives and fried onions.