Gnocchi with green asparagus and pesto

Mix the pesto with half the pistachios and a tablespoon of olive oil. Adjust the seasoning if necessary.

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

Reheat the gnocchi in the pan, along with the pistachio pesto and green asparagus.

Arrange in a deep plate, decorate with the rest of the pistachios, the grilled green asparagus, the grilled cherry tomatoes, the rucola and the Parmesan flakes.