Preheat the oven to 220°C/ 200°C (fan)/ gas 7.

Trim the woody ends off your asparagus and slice the woody ends into rounds.

Peel and slice your shallot[s] finely.

Peel and finely chop (or grate) your garlic.

Wash your salad, then pat dry with kitchen paper.

Add the trimmed asparagus to a baking tray with a little olive oil.

Put the tray in the oven for 10-12 min or until tender and slightly charred – this is your roasted asparagus.

Boil a kettle.

Heat a large, wide-based pan (preferably non-stick) with a drizzle of olive oil over a medium-high heat.

Once hot, add your gnocchi and cook for 8-10 min or until beginning to crisp. Tip: Don’t stir too often as this will prevent the gnocchi from crisping!

While the gnocchi crisps, combine your soft cheese, parsley & tarragon pesto and vegetable stock mix with 100ml [130ml] [170ml] boiled water and stir it all together – this is your pesto stock.

Once the gnocchi is crisp, add the sliced shallot and chopped garlic with a knob of butter. Cook for 1 min or until fragrant.

Once fragrant, add your blanched peas and chopped asparagus ends to the pan and stir it all together. Cook for 2-3 min or until the asparagus is starting to soften.

Once softened, add the pesto stock and cook for 2-3 or until the sauce begins to thicken – this is your crispy gnocchi with creamy tarragon sauce. Tip: If you like it more saucy add a splash more water!

Serve the crispy gnocchi with creamy tarragon sauce. Top with the salad and roasted asparagus. Finish with a generous grind of pepper. Enjoy!