Gnocchi and Asparagus in Basil Mint Pesto

This is a recipe from one of my favorite websites. They also have several cookbooks which are excellent and many club members have cooked from. It was rated 3.5/4 soybeans on their website by readers. :)

Also, Beckman's Apple Cinnamon Bread is vegan! They sell at Whole Foods and most local Farmer's Markets. If you live in the Bay Area you can find your closest farmer's market and the vendors that sell there at this website: http://www.pcfma.com/index.php.

Gnocchi and Asparagus in Basil Mint Pesto
Equipment:
Large saute pan, large pot

Ingredients
1 lb gnocchi
Bunch of asparagus (about 30)
3/4 cup Basil Mint Pesto
1 red onion, sliced in thin half moons
2 tsp olive oil
1/4 cups white wine
1/4 teaspoon salt
fresh black pepper
4 plum tomatoes diced

Directions
Boil the gnocchi in a big pot just until it floats to the top, drain and rinse with cold water (to prevent sticking).

Meanwhile, cut the asparagus about 2 inches from the tip and set aside.

Heat the olive oil on medium heat in your largest non stick pan, when hot add the onions and saute two minutes, add asparagus and saute 2 minutes, add garlic salt and fresh pepper to taste, and saute 2 minutes. Add white wine and turn heat up, saute veggies for 2 minutes more. Add gnocchi and toss around with the veggies. Coat everything with pesto, cooking only a minute more. Serve in dinner bowls, topped with the diced tomatoes.