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. Place all ingredients in a bowl and mix well. You may need to use your hands for this.
2. Once dough comes together, tip onto a floured bench surface and continue to kneed and work together.
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. Repeat with remaining 3 logs.
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. Place some water into a pot and bring to the boil.

To make sauce:

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