Gnocchi with yogurt sauce and egg

A foolproof recipe for a gourmet yogurt sauce with tsalafouti cream cheese, leek sausage, carrots, olive oil, fresh spearmint and freshly ground pepper that is combined with gnocchi and is garnished with a fried egg. The result is so delicious that everyone that tastes this plate, demands to get the recipe!

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  • 400 g gnocchi
  • 2 cloves of garlic, finely chopped
  • 20 ml olive oil
  • 2 medium carrots
  • 1 leek sausage, thinly sliced
  • 70 ml white wine
  • 150 g 2% milkfat Greek yogurt
  • 200 g tsalafouti cream cheese
  • 2 tablespoons of fresh spearmint, finely chopped
  • Salt
  • Freshly ground pepper
  • 2 eggs


  • Grate the carrots on a fine shredder.
  • Put a large non-stick pan over high heat and add the garlic and the olive oil.
  • Stir for half a minute with a wooden ladle.
  • Add the sausage, thinly sliced.
  • Add the grated carrot and sauté for 1 minute, without stop stirring.
  • Cool with the wine.
  • Add ½ a glass of water.
  • When the mixture has been brought to a boil, turn the heat down -without removing the pan from the heat- and add the gnocchi, the tsalafouti cream cheese and the yogurt and stir properly.
  • Remove the pot from the heat, add salt, a lot of freshly ground pepper, the fresh spearmint and stir. Serve immediately.
  • Fry the eggs and top with them each portion.

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