Sardines with gnocchi and tetilla cheese
- 1 can sardines in olive oil
- 200 g gnocchi
- 6 wild green asparagus
- 1 garlic clove
- Whole milk
- Cream
- 120 g tetilla cheese
- 60 g cheese cream
- Butter
- 1 egg

To prepare the tetilla sauce, heat 125 ml milk with 75 ml cream up to 80ºC. Add then the tetilla cheese and the cheese cream. Turn to very low heat. Season and allow cooling down. Add the yolk of one egg and stir, reserving in bain-marie.
Boil the gnocchi according to the manufacturer’s instructions and set aside.
Sauté the wild green asparagus and one garlic cut into fine slices with a spoonful of butter. When ready, add the gnocchi and cover with the tetilla sauce. Finally, add the sardines in olive oil slightly drained and serve.

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