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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Ingredients
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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
Instructions
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- 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.
