1. In a large saucepan of boiling salted water, cook gnocchi for about 2 minutes or until they rise to the surface. Drain.

2. Melt butter in a non-stick skillet over medium-high heat and fryn the onion. Add white wine and reduce until nearly evaporated. Add cream and bring to boil. 

3. Add almost all the cheese (reserve a bit to sprinkle on top of pasta) and whisk gently until melted. Set aside.

4. In a non-stick skillet over high heat, sauté the pepper and well sponged shrimp. Add the cherry tomatoes and asparagus and continue cooking until shrimp turns pink.

5. Add drained gnocchi and reserved sauce. Season with salt and pepper.

6. Heat for a few seconds until it begins to bubble gently.

7. Serve right away sprinkled with reserved cheese and garnished with parsley.

8. Serve with a green salad.

Chef’s secret

You can replace the shrimp with chicken or evenlobster meat. You can also add mushrooms or pieces of bacon.