Käsknöpfle
Liechtenstein's national dish, honestly a regional branch of the broader Alemannic Käsespätzle tradition shared with Vorarlberg in Austria, eastern Switzerland, and Swabian Germany, rather than a dish with its own distinct invention story — spätzle itself is documented in writing as far back as 1725. What is genuinely Liechtenstein-specific is the serving custom: a side of apple purée alongside the cheese-and-onion-topped noodles, a pairing distinguishing habit more than a distinguishing recipe.
Vegetarian
⚠ Contains: Dairy, Egg, Gluten. Always check your own ingredients — this isn't a guarantee for severe allergies.
Ingredients
- 400g flour
- 4 eggs
- A pinch of salt
- 150ml water or milk
- 300g grated Alpine cheese (such as Vorarlberger Bergkäse, or Emmental/Appenzeller)
- 3 tbsp butter
- 2 onions, sliced and fried
- Apple purée, to serve
Steps
- Whisk the flour, eggs, salt, and water or milk into a thick batter.
- Press or scrape the batter through a spätzle press or colander into a pot of boiling salted water. Drain once the pieces float.
- Layer the cooked spätzle with the grated cheese in a pot or dish, alternating layers.
- Melt together over low heat or in the oven.
- Top generously with butter-fried onions, and serve with apple purée on the side.