Cook the potatoes (check the recipe).

Put the cooked potatoes and quark in a bowl. Pass through a potato ricer or mash thoroughly with a fork. Leave to cool slightly.

Add flour and mix and knead thoroughly with a spoon. Then knead with your hands into a uniform dough. The dough will be slightly sticky - if it's too sticky (which may depend on the type of potatoes), add more flour.

Transfer the dough to a lightly floured surface or board and divide into several parts (smaller portions make it easier to form kopytka). From each part, form a finger-thick roll, gently rolling it in flour. Gently flatten the formed roll and cut it into diagonal pieces several centimeters long "kopytka."

In a large pot, bring salted water to a boil. Reduce the heat immediately after it boils. Cook kopytka in batches, a few at a time. Carefully put them in the water and gently stir with a spoon so they don't stick to the bottom of the pot. Cook for about 2-3 minutes after they float to the surface. Remove with a slotted spoon and transfer to a plate.

Enjoy immediately after preparation.