Wash the asparagus, cut off the ends, peel the lower third, cut the stalks into bite-sized pieces.
Bring enough water to the boil, season with salt and cook the asparagus pieces without the heads for 3 minutes. Then add the asparagus heads and the gnocchi, bring to the boil again and let stand for about 5 minutes.
Drain, arrange the gnocchi and asparagus on plates and drizzle with the pesto.
If you want to make your own pesto, I recommend the Pesto alla Genovese from the user biedes.