Recipe: South Tyrolean Cheese Dumplings with Peperonata

South Tyrolean Cheese Dumplings with Peperonata

The "Kasknedl" are a classic of South Tyrolean cuisine and it is impossible to imagine the menus of numerous restaurants without them. The sweet and sour note of the peperonata harmonizes perfectly with the spicy, creamy cheese of the dumplings. A very harmonious dish - makes you want more.

South Tyrolean Cheese Dumplings with Peperonata


18 dumplings


    • 500 g dumpling bread
    • 1 onion
    • 1 clove garlic
    • 40 g butter

    Place the dumpling bread in a large bowl. Finely chop the onion and garlic. Meanwhile, put the butter in a saucepan, melt it and add the finely chopped onion and garlic. Saute on medium heat for 10 minutes until soft.

    • 260 g cheese
    • 200 ml milk
    • 125 g Gorgonzola

    Cut the cheese into small cubes. Heat the milk in a saucepan and melt the gorgonzola in it.

    • 1 bunch chives

    Cut the chives into fine rings and add to the dumpling bread. Add the steamed onions and the Gorgonzola-milk mixture to the dumpling bread and leave to stand for 5 minutes.

    • 4 eggs
    • 3 tbsps wheat flour
    • 1 tsp salt
    • pepper

    Add the eggs, cheese and flour. Season with enough salt and pepper and knead well with moistened hands. Cover and leave to stand for 20 minutes and set aside.

    • 3 bell peppers
    • 1 onion
    • 1 clove garlic

    Cut the onion into strips and the garlic into slices. Remove the stalk from the peppers and cut them into bite-sized pieces.

    • 4 tbsps olive oil
    • 1 tsp Chilli Flakes
    • 2 piches of salt
    • pepper

    Heat the olive oil with the onions and garlic in a pot. Sauté on medium heat for about 5 minutes. Add the pepper pieces and the chilli flakes. Season with salt and pepper and sauté on a low to medium heat for 20 minutes until soft.

    • 60 g butter
    • Parmesan

    Form dumplings from the dumpling dough. In the meantime, bring a pot of water to the boil and salt it. Let the dumplings simmer for 15 minutes. Grate the Parmesan cheese and melt the butter. Arrange the dumplings on the peperonata and melt the butter and Parmesan.


  • The dumplings can be prepared very well the day before. If there are any uncooked dumplings left over, put them in the freezer. This makes them perfect for a quick lunch.

Happy cooking and Mahlzeit!


Ralf am 13.04.22 um 16:01
Endlich wieder ein neues Knödelrezept

Nicole am 13.04.22 um 15:35
Ich habe schon so lange auf ein neues Knödelrezept gewartet und werde es sofort ausprobieren. Ich liebe Käseknödel.

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