Kaspressknödel aus Brot und Kartoffeln – Kochen im Tal

Begin by cooking 750 g of festkochende potatoes in their skins until tender.

Peel the potatoes and grate them using a coarse grater.

In a pan, heat a little oil and add finely chopped onions, cooking them until soft without color.

Add a bit of butter to the pan to speed up the cooking of the onions.

While the onions are cooking, press the Magerquark (250 g) to remove excess moisture.

Combine the grated potatoes with the pressed Magerquark in a bowl.

Add optional Kümmel, grated Muskatnuss, and pepper to the potato and quark mixture.

Incorporate grated Bergkäse, Graukäse or Harzer Käse, and Bierkäse into the mixture.

Add enough flour to bind the mixture, adjusting as necessary based on the moisture of the potatoes.

Use your hands to work the mixture until it resembles a shortcrust pastry, feeling slightly moist but not overly wet.

Let the dough rest for a short period without covering it.

For the bread-based version, combine bread (preferably stale), eggs, and finely chopped onions in a bowl.

Add a little milk to the bread mixture to ensure it becomes moist and homogenous.

Allow the bread mixture to sit so the bread can soften adequately before shaping.

Mix in chopped Schnittlauch and Petersilie to the bread mixture, along with the same spices used in the potato mixture.

Equipment Needed

Spice Level:

Dietary