1-pound package gnocchi
1 tablespoon olive oil
1 tablespoon unsalted butter
1 shallot, thinly sliced
2 1/2 cup asparagus, cut into 2-inch pieces
1 cup peas, frozen
1 1/2 cups gorgonzola, crumbled
1 cup heavy cream
Bring a pot of salted water to boiling. Prepare gnocchi according to package directions.
Meanwhile, heat butter and olive oil in a skillet over medium-high and sauté shallots until translucent.
Add asparagus, cooking about 5 minutes, just until tender. Season with salt and pepper to taste. Transfer to a bowl.
Pour cream into pan. Reduce heat to medium heat. Add gorgonzola, stirring until melted. Reduce heat to low. Just before you're draining the gnocchi, add peas and stir.
Drain gnocchi and immediately add to cream sauce. Mix until coated, then add asparagus and shallots to pan. Toss to combine. Cook until heated through. Sprinkle with Parmesan. Season to taste with salt before serving.