Ricotta Gnocchi, Asparagus Pesto, and Parmesan Crisps

Prepare the tiles: preheat the oven to 180°C. Line a baking sheet with parchment paper. Using a small spoon, place piles of grated cheese and then spread to form a disk. Bake for 7-8 minutes until the cheese melts without browning too much. Let them cool slightly so that the tiles become crispy. Set them aside.

Prepare the pesto: Cut and remove the tough base of the asparagus. Cut the tips. Cut the remaining stems into pieces. In a pan, sauté the halved garlic in three tablespoons of oil. Then add the asparagus tips and sauté for 3 minutes. Remove them.

In the same pan, add the remaining pieces of asparagus, cover with water, season with salt, and cook over medium/low heat for about 20 minutes (the asparagus should become tender and the water should evaporate; add more water if necessary during cooking).

Place the asparagus (without the tips) in the blender bowl along with the garlic, Parmesan cheese, pine nuts, basil, and oil. Blend until you obtain a smooth and slightly fluid cream (if necessary, add a little water). Add pepper. Pour it into 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. Season with salt. Using damp hands, shape the mixture into walnut-sized balls and place them on a well-floured platter.

To finish, bring a large pot of water to a boil and add salt. Gently drop in the gnocchi. Cook for one to two minutes until the gnocchi float 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, sliced almonds, a few basil leaves, and cheese wafers.