Mix the quark well with butter and eggs in a bowl.

Add granulated sugar, breadcrumbs, and lemon zest and let rest for 30 minutes.

For the apple soup, first cut the peeled, cored apples into cubes.

Boil them with water and wine, blend, and sieve (you will need about 4 cups (just under 1l) of apple juice).

Heat the preserving sugar, stirring constantly, until it begins to caramelize.

Deglaze with the prepared apple juice and dissolve the caramel completely.

Add the lemon juice, boil the apple soup, and then mix in a bowl over ice until it is cold.

Flavor with Calvados.

Use a spoon to form gnocchi from the dough, and simmer in salt water for 8 minutes.

For the poppy crumbs, melt butter and quickly brown breadcrumbs, poppy, sugar, and a pinch of cinnamon.

Remove the gnocchi, let drain, and roll in the poppy crumbs.

Pour the apple soup into dishes and place the gnocchi in them.