Fresh Gnocchi	g
Fresh Green Asparagus	g
Olive Oil	tbsp
Sea Salt
Feta Sauce
Feta Cheese	g
Cream Cheese	g
Lemon Juice	tbsp
Sweet Smoked Paprika Powder	tsp
Pistachio Pesto
Garlic Clove
Basil	g
Lemon Zest	tsp
Pistachios	g
Water	ml
Olive Oil	ml
Parmesan Cheese	g
Salt & Pepper to taste

1. For the pesto, peel the garlic clove. Wash the basil, shake dry and chop coarsely with the garlic. Puree all ingredients in a high jar until smooth and creamy. Season with salt and pepper.
2. Wash the asparagus and cut lengthwise into thin slices with a spiral peeler. Heat a pan with olive oil over medium high heat. Fry the asparagus for about 2 minutes. Add the gnocchi and fry for additional 5 minutes. Add 2/3 of the pistachio pesto to the gnocchi and stir to combine.
3. To make the feta sauce. Combine the feta, cream cheese, and lemon juice in a blender and blend until creamy. If desired, thin with additional lemon juice.
4. Swirl the feta onto serving plates, then arrange the asparagus gnocchi over the feta. Drizzle over the remaining pesto and sprinkle with sea salt.

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