To prepare the Tetilla cheese sauce, heat 125 ml of milk with 75 ml of cream to 80 °C. Then add the Tetilla cheese and the cream cheese. At the same time over a very low heat. Season and leave to cool down. Add the yolk of one egg and stir, setting aside in a bain-marie.
Boil the gnocchi according to the manufacturer’s instructions and set aside. Sauté the wild green asparagus and one thinly sliced garlic clove in a tablespoon of butter. When ready, add the gnocchi and cover with the Tetilla cheese sauce. Finally, add the lightly drained sardines in olive oil and serve.