It took but twenty minutes to whoop up this thing.
We got some water for the gnocchi going and a pan with half a liter of vegetable broth . Then we chopped off the ends of two bushels of green asparagus and chopped up the rest.
We cooked the chopped stalks in the broth for five minutes and then added the ends for another 5. In the meantime we tossed the gnocchi into the boiling water.
We added some cream and grated Parmesan to the asparagus.
When the gnocchis popped up to the surface, we drained them, added them to the sauce and started eating.
We got the ideas from a Jamie Oliver magazine dish.