BEETROOT GNOCCHI WITH SOLEGGIATI, ASPARAGUS, AND CHIVE GOAT CHEESE

Prepare the asparagus by washing them, cut the tips and using a potato peeler make shavings with the stem. Take the goat cheese and blend it by adding some chopped chives, salt, pepper and put it into a pastry bag. In a frying pan, heat some extravirgin olive oil and sauté the shallot previously cut into julienne strips, add the aspargus tips, the Soleggiati tomatoes and a small ladle of water. Now cook the gnocchi in boling salted water. As soon as they come to the surface, drain them and toss them with the prepared sauce and a knob of butter. Palte up  the gnocchi in the center of a plate, garnish with few tufts of goat cheese with chives, the shaved asparagus, micro grennes leaves and a drizzle of extravirgin olive oil.