Carinthian Kasnudeln

For the Carinthian Kasnudeln mash potatoes and mix well with the curd. Add salt, chervil, mint and pepper (possibly also pressed garlic and medium finely chopped shallot).

Press the mixture together and let it stand in the refrigerator. Knead the flour, egg, oil, water and salt to make a dough that can be drawn and leave to stand in the refrigerator.

Form small balls from the dough and fill them with dumplings. Cook and serve the Carinthian Kasnudeln with brown butter, grammel or possibly clarified butter.

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