Coconut Gnocchi on Raspberry Puree

Mix curd cheese, the contents of the bag “Quarkknödel” and two tablespoons of grated coconut, swell for 2 minutes.

Form 9 dumplings from the dough with two tablespoons. Put them into boiling, lightly salted water and cook at low temperature for 8-10 minutes.

Strain 2/3 of the raspberries, sweeten the puree with powdered sugar.

Roll dumplings in coconut flakes, arrange on raspberry puree and garnish with remaining raspberries and mint.

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