Kasnocken with a Wallis and Futuna Twist

Ingredients

In the traditional Austrian Kasnocken, the dumplings are typically made with flour, eggs, and cheese, and served with a creamy sauce. However, in this Wallis and Futuna adaptation, we incorporate local ingredients and flavors to give the dish a distinct island twist. The addition of coconut milk, taro leaves, and tropical spices infuses the dish with a unique taste profile that sets it apart from the original Austrian version. We alse have the original recipe for Kasnocken, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 4 eggs 4 eggs
• 1 cup (100g) grated cheese (Emmental or Gruyere) 1 cup (100g) grated cheese (Emmental or Gruyere)
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (240ml) vegetable broth 1 cup (240ml) vegetable broth
• 1 cup (100g) taro leaves, finely chopped 1 cup (100g) taro leaves, finely chopped
• 1 onion, finely chopped 1 onion, finely chopped
• 2 tablespoons butter 2 tablespoons butter
• 1 teaspoon curry powder 1 teaspoon curry powder
• Salt and pepper to taste Salt and pepper to taste
• Fresh herbs for garnish Fresh herbs for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 15g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, eggs, grated cheese, and a pinch of salt. Mix until a smooth dough forms.
2. 2.
   Bring a pot of salted water to a boil. Reduce the heat to a simmer.
3. 3.
   Using a spaetzle maker or a colander with large holes, press the dough through into the simmering water, forming small dumplings. Cook for about 5 minutes or until the dumplings float to the surface. Remove with a slotted spoon and set aside.
4. 4.
   In a separate pan, melt the butter over medium heat. Add the chopped onion and sauté until golden brown.
5. 5.
   Add the curry powder and taro leaves to the pan and cook for an additional 2 minutes.
6. 6.
   Pour in the coconut milk and vegetable broth. Stir well and let the sauce simmer for 5 minutes to allow the flavors to meld together. Season with salt and pepper to taste.
7. 7.
   Add the cooked dumplings to the pan and gently toss them in the sauce until well coated.
8. 8.
   Serve the Wallis and Futuna Kasnocken hot, garnished with crispy fried onions and fresh herbs.

Treat your ingredients with care...

• Taro leaves — Make sure to finely chop the taro leaves before adding them to the dish to ensure they cook evenly and blend well with the other flavors.

Tips & Tricks

• If you can't find taro leaves, you can substitute with spinach or kale for a similar green and earthy flavor.
• For a spicier kick, add a pinch of chili flakes to the coconut sauce.
• Experiment with different types of cheese to find your favorite combination. Swiss cheese, cheddar, or even a local Wallis and Futuna cheese would work well in this dish.
• To make the dish more substantial, you can add cooked chicken or shrimp to the coconut sauce.
• Serve the Kasnocken with a side of fresh tropical fruit for a refreshing contrast to the rich flavors.

Serving advice

Serve the Wallis and Futuna Kasnocken as a main course, accompanied by a fresh green salad or steamed vegetables. The dish is best enjoyed hot, allowing the flavors to meld together.

Presentation advice

To enhance the presentation of the dish, sprinkle the Kasnocken with crispy fried onions and garnish with fresh herbs such as cilantro or parsley. The vibrant green color of the taro leaves and the golden brown dumplings create an appealing visual contrast.