Clean the asparagus by removing the hard part of the stem. Wash them, dry them and cut them into small chunks. Put a non-stick pan with extra virgin olive oil on the fire. Fry the asparagus a little bit and then add the tomatoes cut in half. Cover with the lid and leave to cook until the asparagus is tender.

Add your gnocchi to the asparagus and cherry tomatoes, pour 100ml of water for each pack and sauté for 3 minutes. Once the sauce has thickened, you can serve immediatly on the plate.