Crispy Gnocchi With Creamy Pesto Sauce & Roasted Asparagus

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Trim the woody ends off your asparagus and slice the woody ends into rounds

Peel and slice your shallot[s] finely

Peel and finely chop (or grate) your garlic

Wash your salad, then pat dry with kitchen paper

Add the trimmed asparagus to a baking tray with a little olive oil

Put the tray in the oven for 10-12 min or until tender and slightly charred – this is your roasted asparagus

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat

Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp

Tip: Don't stir too often as this will prevent the gnocchi from crisping!

While the gnocchi crisps, combine your soft cheese, traditional Italian pesto and vegetable stock mix with 100ml [130ml] [170ml] boiled water and stir it all together – this is your pesto stock

Once the gnocchi is crisp, add the sliced shallot and chopped garlic with a knob of butter

Cook for 1 min or until fragrant

Once fragrant, add your blanched peas and chopped asparagus to the pan and stir it all together

Cook for 2-3 min or until the asparagus is starting to soften

Once softened, add the pesto stock and cook for 2-3 or until the sauce begins to thicken – this is your crispy gnocchi with creamy pesto sauce

Tip: If you like it more saucy add a splash more water!