Pesto and asparagus gnocchi

Spring on a plate: Gnocchi with Pesto & Asparagus

Ingredients:

- 1 bag of Nocca gnocchi

- asparagus

- 2 tbsp pesto

- Salt & pepper to taste

- Parmesan, shredded, to taste

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Trim the tough ends of the asparagus, keeping only the tender part. Steam the asparagus for 3-4 minutes, then plunge them into icy water to keep them vibrant green. Slice into bite-sized pieces.

Cook the gnocchi in salted boiling water until they float (about 2 minutes). Drain and place in a bowl.

Add the asparagus, pesto, and toss gently to combine.

Serve immediately with shredded Parmesan on top.

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