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Janina Sauer

von Janina Sauer

April 03, 2024


Host Franz's secret recipe for irresistible Kasnocken

Welcome to the world of Tyrolean cuisine! Today we have reinterpreted a recipe from Tyrolean cuisine that has been preserved and cultivated at the Gasthaus zur Brücke for generations: Kasnocken made from our purple Plateau potatoes, prepared according to the legendary recipe of our host Franz.

A real regional original: our Plateau potato

The Plateau potato is the result of an innovative pilot project that aims to promote regional development and sustainable agricultural practices in the Seefeld region. In collaboration with dedicated farmers, five new potato varieties were tested to create an innovative but also tried-and-tested plateau product. The special organic potato varieties can be purchased at Wirtseppelerhof.

Our Plateau potato is not only a true regional original, it also tastes really good! Some hotels and restaurants have reinterpreted classic dishes with it. You can find the various delicious creations on the menu at Gasthaus zur Brücke, for example, or you can try your hand at cooking yourself.

You can find the recipe directly from the Gasthaus zur Brücke here 😊

Recipe for Kasnocken:


  • 750g of our Plateau potato, cooked and peeled
  • 250g Dumpling bread
  • 0,5l Milk, warmed up
  • 350g Creamy curd cheese
  • 2 Eggs
  • 100g Butter
  • 100g Onions, for an aromatic note
  • Flour with a good grip
  • 60g aromatic mountain cheese, grated
  • Salt and pepper
  • Fresh parsley, lovage and nutmeg
  • Panko crumbs, for the final touch 😉
And here's how it works:
  • First, the boiled potatoes are coarsely grated to create the basis for our Kasnocken.
  • Next, knead the dumpling bread and milk into a homogeneous mixture.
  • The mixture is then mixed with the diced onions fried in butter until golden brown, curd cheese, mountain cheese and eggs.
  • Season to taste with a pinch of salt, a grind of pepper, finely chopped parsley, lovage and a pinch of nutmeg.
  • Gradually add flour to obtain a malleable consistency.
  • Form small dumplings from the mixture and leave them to soak in salted water until they rise to the surface.
  • Finally, coat with panko breadcrumbs and deep-fry.
  • Simply enjoy!

Tip: If you don't want to bake the dumplings right away, you can also freeze them and bake them straight from the freezer as required.



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