Kärntner Kasnudeln (German Cheese Filled Potato Dumplings)
Nutritional values
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 29 g | (30 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.7 g | (12 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 9.7 μg | (16 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 2.1 mg | (35 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 1.9 μg | (63 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 560 mg | (14 %) | ||
| Calcium | 203 mg | (20 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 2.7 mg | (34 %) | ||
| Saturated fatty acids | 13.1 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 340 mg | |||
| Complete sugar | 6 g |
Ingredients
- Ingredients
- 350 grams Pastry flour
- 4 eggs
- 2 Tbsps olive oil
- salt
- 200 grams starchy potatoes
- 300 grams Quark
- 1 handful freshly chopped Fresh herbs (such as chervil and parsley)
- 2 Tbsps freshly grated Cheese (such as Fontina)
- freshly ground peppers
- freshly grated Nutmeg
- 1 egg yolk
- 4 scallions
- 50 grams butter
- Red pepper flakes
Preparation steps
For the pasta: Mix together the flour, oil, 3 eggs, 1 teaspoon salt and a little water and knead until smooth. Shape into a ball, cover with plastic wrap and chill for about 30 minutes.
For the filling: Scrub the potatoes and cook in salted boiling water for about 30 minutes. Peel then press through a potato ricer and let the steam evaporate. Mix in the remaining egg, quark, herbs and cheese. Season with salt, pepper and nutmeg.
Roll out the pasta on a pasta machine and cut out 7 cm (2 3/4 inch) circles. Spoon 1-2 teaspoons filling in the center of each circle, brush the edges with egg yolk and fold into crescents and pleat the edges.
Cook the dumplings in boiling salted water for 6-7 minutes.
For the sauce: Rinse the scallions, trim and cut diagonally into rings. Sauté in the butter until softened slightly. Add the drained pasta and season with salt and red pepper flakes.
