Carinthian Kasnudeln with Curd Cheese and Strawberry Filling

First prepare the pasta dough as described in the basic recipe and let it rest.

For the filling, mix the crumbled curd cheese with the strained potatoes.

Fry the finely chopped onions in butter, add the chopped herbs, salt and mix into the curd mixture. Form about 18-20 balls from the mixture and cover them with dough as described in the basic Kasnudel recipe.

Crimp Kasnudeln as desired and boil in salted water for about 12 minutes. Lift out, drain and arrange. Pour melted butter over them.

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