Pesto Gnocchi with Asparagus and Tomatoes

Ingredients

• 1 large bunch of basil (about 3 cups, loosely packed)
• 3-4 large cloves garlic 
• 3 tbsp. raw pine nuts 
• 3 tbsp. walnuts 
• 3/4 tsp salt 
• 6 tbsp. extra virgin olive oil, plus more as needed (for the pesto)
• Gnocchi (homemade or packaged)
• 1/2 bunch asparagus, chopped
• 1 tbsp. oil (for the asparagus)
• 10-15 cherry or grape tomatoes, halved

Directions

1. For the pesto: In a food processor, blend the basic, garlic, pine nuts, walnuts and salt into a fine ground mixture. Add the oil and blend until smooth and creamy.
2. For the gnocchi: Bring a large pot of water to a boil. In the meantime, heat the oil for the asparagus in a large pan over medium heat. Add the asparagus and cook covered for about 10 minutes, stirring occasionally. Once the large pot of water is boiling, add the gnocchi and cook until the gnocchi float, about 2 minutes. Then add the gnocchi to the large pan of asparagus and brown for about 5 minutes. Add the tomatoes and pesto and stir until well mixed.