Gnocchi in formaggio and asparagus

Ingredients for 4 servings:

• 500 g gnocchi, from the refrigerated section
• 100 g cheese (Castelmagno)
• 40 g ricotta
• 50 g butter
• 250 g asparagus, green, from the can
• 20 ml sweet cream
• some pepper
• 30 g salt, coarse
• some salt, fine

Instructions

Working time approx. 7 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 15 minutes

Gnocchi with cheese and green asparagus

Crumble the Castelmagno, add the ricotta and a little fine salt, and mix everything well in a bowl. Drain the asparagus spears and halve them lengthwise. Melt 20 grams of butter in a pan. Heat the halved asparagus spears for about 1 minute, turn them carefully, and pour in a little hot water, season with salt and pepper. Simmer at low heat for about 5 minutes. Purée the asparagus and the liquid in a blender, stir in the Castelmagno and ricotta mixture, and add to a pan. Add the cream to the asparagus and cheese mixture and simmer at low heat for 2-3 minutes, then add the remaining butter. Meanwhile, cook the gnocchi in the water with the coarse salt according to the package instructions. Arrange the finished gnocchi on plates and serve warm, basted with the asparagus and cheese sauce.