Keto Ricotta Gnocchi with Tomatoes and Asparagus

For the ricotta gnocchi:

• 250g ricotta
• 1 cup almond meal or plain flour
• 1 egg
• 75g Parmesan cheese
• Salt and pepper to taste

For the garlic butter sauce:

• 1 tablespoon MCT Oil
• 70g butter
• 1 vegetable stock cube
• 2 teaspoons crushed garlic
• 1 bunch asparagus
• 10 cherry tomatoes
• Salt and pepper to taste

For the garnish:

• Handful of pine nuts - toasted
• Few springs of parsley
• Extra Parmesan cheese

To make gnocchi:

1. Step 1: Place all ingredients in a bowl and mix well. You may need to use your hands for this.
2. Step 2: Once dough comes together, tip onto a floured bench surface and continue to kneed and work together.
3. Step 3: Divide dough into 4 sections. Take the first section and roll it out to a 1.5cm thick log. Cut gnocchi pieces 1-2cm long, give a slight pinch in the centre and place on a tray ready to use.
4. Step 4: Repeat with remaining 3 logs.
5. Step 5: If you make too much gnocchi, it can be frozen. Simply place it in a snap lock bag and lay it flat. Don't pile gnocchi on top of each other to freeze.
6. Step 6: Place some water into a pot and bring to the boil.

To make sauce:

1. Step 1: Heat MCT Oil in a pan.
2. Step 2: Add garlic and stir to brown.
3. Step 3: In a separate bowl, dissolve stock cube in 2 tablespoons of boiling water.
4. Step 4: Add butter and stock to pan with garlic.
5. Step 5: Once melted and simmering, add cherry tomatoes and asparagus.
6. Step 6: Once the tomatoes and cherry tomatoes are nearly cooked, place gnocchi in the pot of boiling water.
7. Step 7: The gnocchi will be ready when it floats to the top of the water.
8. Step 8: When gnocchi is ready, removed it from water and add to the pan of sauce.
9. Step 9: Cook until well coated in sauce.
10. Step 10: Serve into 3-4 bowls and garnish with toasted pine nuts, parsley and parmesan.