Gnocchi with Asparagus and Basil Pesto

I'm always looking for ways to use the basil in my garden.  This was a good recipe.  I served it with some grilled chicken wings because Jeremy needs his meat for dinner, but it was filling enough to be a main course on its own.  Many someday I'll make my own homemade gnocchi, but for tonight, this was fast and easy.

Gnocchi with Asparagus and Basil Pesto
Serves 4

Ingredients:
2 tablespoons olive oil
1 lb package of potato gnocchi
1 bunch asparagus, top half chopped into 1" pieces
1/3 cup Basil Pesto
Parmesan cheese, for serving


Basil Pesto:
2 cups fresh basil leaves, packed
1/4 cup pine nuts
2 garlic cloves, minced
1/2 cup extra-virgin olive oil
1/2 cup freshly grated Parmesan-Reggiano cheese
salt and pepper, to taste

Directions:
To make the pesto, combine the basil, garlic, and pine nuts in a food processor.  Pulse until chopped, then slowly add the oil with the motor running until smooth.  Add the cheese and pulse until combined.  Season with salt and pepper.  Set aside.

Cook the gnocchi for a few minutes in boiling water (as directed on packaging) until they float to the surface.  Drain.  In a large skillet, heat olive oil over medium-high heat.  Add the asparagus and gnocchi and cook about 3 minutes.  Turn the gnocchi and cook another 3 minutes until golden and crisp.  Off the heat, stir in about 1/3 cup basil pesto.  Serve with a little freshly shaved Parmesan cheese.