Gnocchi met pesto en groene asperges

Mix the pesto with half of the pistachios and one tablespoon of olive oil. Adjust the seasoning if needed.

Fry the gnocchi in olive oil until golden brown. Place the browned gnocchi on kitchen paper to remove any excess oil.

Heat the gnocchi again in the pan together with the pistachio pesto and the green asparagus.

Arrange in a deep plate, then garnish with the remaining pistachios, the grilled green asparagus, the roasted cherry tomatoes, the rocket and the Parmesan shavings.