A little bit of home in every bite. Knödel have been cooked in the Alps for more than 4,000 years. One of the first versions was the mashed grain Knödel, which was baked on the shores of Lake Mondsee in Upper Austria. Beginning in the Middle Ages, the Knödel was a permanent feature of rural cuisine.
The dish’s exact origin is unclear; what is certain, though, is that the specialty has become incredibly varied and diverse. Some are archetypal, familiar throughout the world, while others are regional specialties; all types of Knödel, though, are as greatly varied as pasta or pizza.
The earliest visual depiction of the Knödel can be seen at the chapel of Hocheppan Castle, and dates from the 13th century: A fresco shows a kneeling woman who has prepared the Knödel for the Mother of God, the Virgin Mary. What could be better proof that Knödel is a divine food that tastes heavenly!
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