Summary

Ingredients

• 500 g nocchi from the refrierated shelf
• 300 g asparaus, reen
• Salt water
• 4 tablespoon pesto genovese

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Instructions

1. Wash the asparagus, cut off the ends, peel the lower third, cut the stalks into bite-sized pieces.
2. 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.
3. Drain, arrange the gnocchi and asparagus on plates and drizzle with the pesto.
4. If you want to make your own pesto, I recommend the Pesto alla Genovese from the user biedes.
5. A crunchy salad goes well with it.