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Ingredients
Kärntner Kasnudeln (German Cheese Filled Potato Dumplings)
- 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
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.
(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 %) |