Kasnudeln are a classic Austrian dish, originating from Carinthia. These delicious stuffed pasta dumplings are similar to Italian ravioli but filled with a flavorful mixture of potatoes, cheese, and herbs. Traditionally served with melted butter and fresh herbs, Kasnudeln are a comforting and satisfying meal perfect for any occasion.

Ingredients:

For the Dough:

2.2 lb (1 kg) all-purpose flour

2 eggs

½ cup (120 ml) lukewarm water

1 tbsp vegetable oil

1 tsp salt

For the Filling:

1.1 lb (500 g) potatoes, boiled and mashed

7 oz (200 g) quark or ricotta cheese

1 small onion, finely chopped

2 tbsp butter

1 tbsp fresh chives, chopped

1 tbsp fresh mint, chopped

1 tsp salt

½ tsp black pepper

Instructions:

Prepare the Dough: In a mixing bowl, combine flour, eggs, water, oil, and salt. Knead the dough until smooth, then wrap it in a damp cloth and let it rest for 30 minutes.

Make the Filling: Sauté the chopped onion in butter until golden. In a bowl, mix mashed potatoes, quark, sautéed onion, chives, mint, salt, and pepper until well combined.

Shape the Kasnudeln: Roll out the dough on a floured surface until thin. Cut out circles using a glass or cutter (about 3 inches/8 cm in diameter). Place a small spoonful of filling in the center of each circle. Fold the dough over to form a half-moon shape and press the edges to seal tightly.

Cook the Dumplings: Bring a large pot of salted water to a gentle boil. Add the Kasnudeln and cook for about 8–10 minutes until they float to the surface. Remove with a slotted spoon and drain well.

Serving: Serve hot, drizzled with melted butter and sprinkled with fresh herbs. Optionally, add grated cheese on top for extra flavor.

Kasnudeln are a beloved Austrian specialty, perfect for a hearty and flavorful meal. Whether enjoyed as a main dish or a side, these cheesy potato-filled dumplings bring a taste of Carinthia to your table.