Vanilla gnocchi au gratin with raspberries

Name: Vanilla gnocchi au gratin with raspberries
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 TABLESPOONS + 40 g sugar; 1 package Pudding powder "Vanilla Flavor"; 500 ml cold milk; 1 package (400 g) fresh potato gnocchi (refrigerated shelf); 125 g fresh raspberries; 3 TABLESPOONS ready-to-bake poppy seed filling; 2 TABLESPOONS flaked almonds; 7-10 Tbsp Grease

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 TABLESPOONS + 40 g sugar
1 package Pudding powder "Vanilla Flavor"
500 ml cold milk
1 package (400 g) fresh potato gnocchi (refrigerated shelf)
125 g fresh raspberries
3 TABLESPOONS ready-to-bake poppy seed filling
2 TABLESPOONS flaked almonds
7-10 Tbsp Grease

Directions

1
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
2
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
3
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