Cook4me+ Gnocchi with White Asparagus

• 1.5 sweet Cevennes onion, peeled and chopped
• 810 g gnocchi (chilled section)
• 18 white asparagus tips, peeled
• 9 slices Italian ham, cut into strips
• 450 ml vegetable stock
• 2 tbsp olive oil
• Salt, pepper

Prepare the ingredients.

Cut the asparagus into four chunks. Pour the oil into the pan.

Cook the onion until it turns translucent. Add the other ingredients except the ham.

Season with salt and pepper. Stir well to combine.

Pressure Cooking Time: 3 mins.

Decorate with ham and serve.