20 April, 2016

Sardines with gnocchi and tetilla cheese

CONNORSA-Sardinas-gnocchi-queso-tetilla

Ingredients 2 p.

• 1 can of sardines in olive oil
• 200 g of gnocchi
• 6 wild asparagus
• Whole milk
• Single cream
• 1120 g of Tetilla cheese
• 60 g of cream cheese
• Butter
• 1 egg

Preparation

For preparing the tetilla sauce: heat 125 ml of milk with 75 ml of single cream until it reaches 80 º C. Add the tetilla cheese and the cream cheese. Lower the heat to the minimum. Add salt and pepper and allow to cool. Add the egg yolk and stir in a boiling water bath.

Cook the gnocchi according to the manufacturer indications and set aside.
Sauté the wild asparagus with a tablespoon of butter and finely chopped garlic. When ready, add the gnocchi and cover with the tetilla sauce. Finally, add the sardines in olive oil slightly drained and serve.

RECIPES
About Connorsa