Bring a large pan of salted water to the boil.

Cook the gnocchi for 1–2 minutes, or until they float to the surface.

Drain well and allow them to steam dry for a minute or two.

Meanwhile, heat the olive oil in a large frying pan or cast-iron skillet over a medium-high heat.

Add the gnocchi and cook undisturbed for 2–3 minutes until deeply golden underneath.

Turn occasionally and continue cooking for another 4–5 minutes until crisp on several sides.

Transfer to a plate and set aside.

Add the asparagus to the same pan with a pinch of salt.

Cook over a high heat for 3–4 minutes, turning occasionally, until lightly charred with blistered edges but still bright green.

Transfer to the plate with the gnocchi.

Reduce the heat to medium.

Add the butter to the pan and cook until melted and lightly foaming.

Add the shallot and cook for 1–2 minutes until softened.

Stir through the lemon zest and a squeeze of lemon juice.

Season generously with black pepper.

Bring everything together

Return the gnocchi and asparagus to the pan.

Toss everything through the butter until glossy and evenly coated.

Remove from the heat and stir through the chopped tarragon.

Divide between bowls and top with grated Parmesan.

Finish with pangrattato or toasted breadcrumbs if using.

Serve immediately with an extra squeeze of lemon if desired.