Gnocchi with Asparagus and Tomatoes

Ingredients

• 1 kg green asparagus
• salt, freshly ground pepper
• 250 g cocktail tomatoes
• 3 tbsp olive oil
• 2 tbsp capers
• 800 g gnocchi
• a handful fresh basil

Instructions

1. 1.

   Peel the lower third of the asparagus spears and trim off the ends. Cook the asparagus in salted water for 6-8 minutes.

2. 2.

   Rinse, clean, and halve the tomatoes. Heat the olive oil in a non-stick pan. Sauté the tomatoes for 3-5 minutes. Add the capers and season with salt and pepper.

3. 3.

   Cook the gnocchi according to package instructions in salted water. Drain and let them rest. Toss the drained gnocchi gently with the basil leaves and the tomato mixture. Drain the asparagus and serve everything together.