Finely dice the shallots, cut the asparagus in roughly the same size as the gnocchi.

Heat up a pan with som olive oil and sauté the shallots until translucent over medium-high heat

Add the asparagus and cook for around 5 min, season with salt and pepper then transfer everything to a separate bowl for later use

Bring a pot of water to a boil

Pour the cream into the pan along with crumbled blue cheese and stir until melted. Reduce heat to low

Cook the gnocchi according to package (usually just a few minutes). Add the peas to the pan with the sauce.

Drain the gnocchi once they are ready and add to the creamy sauce. Mix until everything is coated then add the asparagus and shallots and toss to combine.

Let the pan heat up everything then serve hot with shaved or shredded parmesan on top