½ cup crème fraiche
120g creamy blue cheese, crumbled
2 bunches asparagus, thinly sliced on the diagonal
Salt and freshly ground black pepper
1. Place the crème fraiche and blue cheese in a saucepan and heat gently until the cheese melts.
2. Cook the asparagus in boiling, salted water for 2 minutes until just tender, then drain well. At the same time, cook the gnocchi in a large pan with plenty of boiling, salted water for 2-3 minutes or until the gnocchi rise to the surface, indicating they are cooked.
3. Drain the gnocchi, reserving ½ cup of the cooking liquid. Add the gnocchi to the blue cheese sauce, along with the asparagus. Stir to combine, adding a little extra cooking water to thin the sauce, if necessary. Season with salt and pepper to taste. Serve immediately.