Grandma’s Kasnocken: bring the magic of Salzburg’s mountain huts home with this original recipe!
Imagine this: You arrive at a rustic mountain hut after a hike through the breathtaking mountains of Salzburger Land. It smells of melted cheese, roasted onions and something indescribably hearty. What is served in the cast-iron pan is more than just a dish – it is a feeling. It is a plate full of home, coziness and pure culinary delight. We are of course talking about the unique Pinzgauer Kasnocken!
Today I’m going to show you how you can bring this piece of Salzburg lifestyle straight into your own kitchen. Forget ready-made mixes! We make everything ourselves from scratch. Because the real secret to the perfect Kasnocken lies not only in the cheese, but above all in a really good dough.
A piece of tradition: where do Kasnocken actually come from?
Kasnocken, also known as “Kasspätzle” in some regions, are a classic of Alpine poor people’s cuisine. Its roots go way back to a time when people had to conjure up something nourishing and tasty from simple, regional ingredients. Flour, eggs, water and cheese – that’s all it took to make this soul food.
In Salzburg’s Pinzgau region in particular, a very special, particularly delicious variant has developed. The spicy Pinzgau beer cheese gives the dumplings their unmistakable, strong taste, which sets them apart from other variations. Originally a dish for lumberjacks and dairymen, Kasnocken are now an integral part of any menu in Salzburger Land and a real culinary flagship of our region.
The secret is in the flour: your recipe for the best Kasnocken
What makes a gnocchi dough really perfect? It must have a bite, but must not be tough and should ideally absorb the tangy cheese. The key to this is the quality of the flour. We use a mixture of wheat and rye flour for our Kasnocken. The rye flour gives the dumplings a slightly tart, rustic note and a wonderful texture.
Our tip: For the ultimate taste and nutrients, there’s nothing better than freshly ground flour. Once you’ve tasted the difference, you’ll never want anything else. A fantastic place to go for first-class flour and the right mill for your home are the experts at Salzburg grain mills. With their knowledge and passion for grain, they will help you get the best out of your dough.
Ingredients for 2-3 people:
- 400 g wheat flour (plain), preferably freshly ground
- 3 fresh eggs
- approx. 150 ml lukewarm water
- 1 strong pinch of salt & freshly grated nutmeg
- 200 g Pinzgau beer cheese (alternatively a spicy mountain cheese), coarsely grated
- 2 large onions
- 4 tbsp butter or clarified butter
- Fresh chives for sprinkling
Preparation – step by step to enjoyment:
- The dough: Mix both types of flour in a bowl. Add the eggs, salt and nutmeg. Now slowly pour in the water and beat everything vigorously with a wooden spoon until you have a tough, smooth dough with bubbles. Leave to rest for about 15 minutes.
- Cook the dumplings: Bring plenty of salted water to the boil in a large pan. Using a dumpling slicer, scoop the dough directly into the boiling water. As soon as the dumplings float to the surface (this only takes a few minutes), lift them out with a slotted spoon and drain well.
- The finishing touch in the pan: Cut the onions into thin rings. Heat half the butter in a large cast-iron pan and fry the onion rings until golden brown. Remove them from the pan and set aside.
- Serve: Add the remaining butter to the pan and fry the drained dumplings briefly. Sprinkle over the grated cheese, turn the heat down a little and mix everything together until the cheese has melted beautifully and is stringy. Arrange the cheese dumplings in the pan, scatter the fried onions on top and garnish with a generous sprinkling of freshly chopped chives. Serve with a crisp green salad.
We hope you enjoy cooking and bon appétit – enjoy your meal!
