A delightful and flavorful dish featuring tender gnocchi, fresh green asparagus, and creamy Gorgonzola, perfect for a quick and satisfying meal.
Clean and wash the spring onions, then slice them diagonally into thin pieces. Wash the asparagus and generously trim the ends. Slice the stalks diagonally into thin pieces.
Bring salted water to a boil and cook the gnocchi according to the package instructions. Drain them in a sieve and let them drip dry.
Meanwhile, heat olive oil in a non-stick frying pan. Sauté the spring onions and asparagus over medium heat, stirring for 5-6 minutes.
Mix in the Gorgonzola well and let it cook over low heat for 3-4 minutes until the cheese melts.
While the asparagus is cooking, wash and quarter the tomatoes, removing the stems.
Combine the drained gnocchi, parsley, and tomatoes with the asparagus. Season everything with salt and pepper, sprinkle with Parmesan, and serve.
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