Ricotta Gnocchi with Asparagus and Parmesan Recipe

Preheat the oven to 180°C. Line a baking sheet with parchment paper. Using a small spoon, place mounds of grated cheese and then spread to form a disc. Bake for 7-8 minutes until the cheese melts without browning too much. Allow to cool slightly so that the crisps become crunchy. Set them aside.

Cut and remove the tough base of the asparagus. Cut the tips. Cut the rest of the stalks into pieces. In a pan, sauté the garlic, cut in half, with three tablespoons of oil. Then sauté the asparagus tips for 3 minutes. Remove them.

Cut and remove the tough ends of the asparagus. Cut off the tips. Cut the rest of the stems into pieces. In a skillet, sauté the halved garlic in three tablespoons of oil. Then, stir-fry the asparagus tips for 3 minutes. Remove them.

Put the asparagus (without the tips) in the blender bowl with the garlic, cheese, pine nuts, basil, and oil. Blend until you obtain a smooth and slightly fluid cream (if needed, add a little water). Add pepper. Pour it onto the bottom of 6 deep plates or large bowls.

While the asparagus is cooking, prepare the gnocchi. In a mixing bowl, combine the ricotta with the parmesan, flour, and egg. Add salt. With damp hands, form walnut-sized balls and place them on a well-floured plate.

To finish, bring a large pot of water to a boil and add salt. Carefully add the gnocchi. Cook for one to two minutes until the gnocchi rise to the surface. Drain them with a slotted spoon and gently place them on the pesto. Serve with: a drizzle of olive oil, pepper, asparagus tips, slivered almonds, a few basil leaves, and Parmesan crisps.