Bring 2 tablespoons of sugar to the boil in a coated pan with 5 tablespoons of water and reduce to a syrupy consistency over medium heat. Add gnocchi and caramelise until golden brown. Place on a greased plate
Mix pudding powder with 40 g sugar. Stir with 6 tablespoons of milk until smooth. Bring the remaining milk to the boil, remove from the heat and stir in the mixed powder. Boil the pudding for at least 1 minute while stirring
Add the gnocchi and raspberries to the pudding and fold in carefully. Pour into an ovenproof dish and quickly fold in the poppy seed mixture in a strudel-like manner. Sprinkle almond flakes over the gnocchi cream. Gratinate under the preheated grill of the oven for about 2 minutes. Serve warm