Steps

• Wash the asparagus, remove the white part, cut the tips, slightly shred the stalks, and then boil everything in plenty of lightly salted water. Once cooked, drain them, set aside some of the asparagus tips, and blend the rest. Allow the puree to cool, and once it is cool, knead the puree with the flour mix. The dough you get will be very soft and sticky, but it should be workable. If needed, add more semolina flour, but keep in mind that the dough should remain nice and soft. Now you have two options: either let the dough rest in the refrigerator and then form the gnocchi before cooking them or leave the dough in the refrigerator and use it when the water starts to boil; you can store it in the refrigerator even for the next day. Break off pieces of dough, roll them into logs, and then cut pieces from these logs. Sprinkle them with semolina flour as you go, and if the dough is too sticky, wet your hands and work it without adding too much flour, or else they will remain hard when cooking. Cook the gnocchi, and when they float to the surface, drain them and toss them into the sauce you have chosen. I made a sauce with tomato and basil. Sauté the onion in a large pan with chili pepper and oil, then add the peeled and blended tomatoes, followed by the cherry tomatoes cut in half. Add the basil leaves; I put a lot because I like the taste of basil, so adjust to your taste, and then season with salt. Let it flavor, and when the gnocchi are cooked, drain them and toss them in the pan with the sauce, mix, add some basil leaves and the asparagus tips you set aside, and then enjoy this fabulous dish.