Wash the asparagus and peel the bottom end. Then cut into 2 cm pieces. Cut the shallot into thin slices. Dice the tomatoes (if you like, you can peel them beforehand).
Roast a few pine nuts in a pan. Then take it out and set it aside. Heat a little oil and fry the shallots, the diced bacon and the asparagus for 8-10 minutes (depending on the thickness of the asparagus, it should still have bite).
Put 10 g pine nuts, coarsely chopped garlic, Parmesan, coarsely chopped basil and 100 ml olive oil in the chopper and mix everything into a classic pesto. Season to taste with sea salt.
Cook the gnocchi in salted water until they float, which usually only takes 2-4 minutes.
Add the gnocchi, tomatoes and roasted pine nuts to the asparagus, season to taste and stir briefly. Arrange on plates and spread some pesto on top.
Is also something for the eye and penne or fresh baguette also go very well as an alternative to gnocchi.