Gnocchi and quark casserole with apples and raisins

Ingredients for 1 servings:

• 500 g gnocchi, dry product
• 1.300 g apples, peeled and sliced
• 50 g raisins
• 2 tbsp, levelled sugar
• some lemon juice
• 1 tbsp butter
• 1 pinch(s) cinnamon powder
• 250 g quark
• 1 tbsp semolina
• 3 tbsp, levelled sugar
• 1 packet of vanilla sugar
• some lemon peel
• 1 tbsp butter, soft
• 1 egg(s)
• 1 pinch of salt
• extra butter, for greasing the casserole dish

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Pre-cook the gnocchi for about 1 minute and then drain in a sieve. For the apple mixture, sauté the apples with butter, sugar, raisins, cinnamon, a little lemon juice, and a little water in a covered saucepan until soft. The resulting juice is intentional. Mix the briefly pre-cooked gnocchi with the still-hot apple mixture and transfer to a buttered dish. For the quark cream, mix together the softened butter, sugar, vanilla sugar, semolina, a little lemon zest, quark, egg, and a pinch of salt and spread over the apples. Bake in the oven at 180°C for about 45 minutes. Cover the casserole with aluminum foil if necessary. The liquid should always bubble slightly around the edges of the casserole dish. Check after 20 minutes of baking to ensure there is enough liquid in the dish. If necessary, pour a little milk over the casserole.