• Bring a large pot of salted water to a boil. 
• Add the asparagus pieces and cook for 2 minutes. Remove from water and set aside.
• Place the spinach in the same simmering of water. Cook for 30 seconds or until wilted.
• Remove and squeeze the spinach to remove any excess water. Set aside.
• Add the gnocchi to the simmering water and cook for 2 minutes or as per the directions on the packaging. Reserve 1/2 cup of the cooking water before draining.

Make the Green Goddess Sauce

• Ensure excess water is drained from Drain the asparagus and spinach.
• Set aside the asparagus tips for garnish. In a blender, combine the stem pieces, spinach, basil, chives, garlic, Greek yogurt, Parmesan, lemon juice, 2 tbsp olive oil, salt, pepper, and 2 tbsp of the reserved cooking water.
• Blend until smooth and creamy.
• Add additional cooking water as needed to create a silky sauce.

Cook the Gnocchi

• Heat remaining 1 tbsp olive oil with butter in a large skillet over medium-high heat.
• Add the blanched gnocchi and  cook for 5-7 minutes, stirring occasionally, until golden and lightly crisped. 

Finish the Dish 

• Reduce the heat to low.
• Pour the Green Goddess sauce into the skillet and toss until the gnocchi is evenly coated.
• Cook for 1-2 minutes, just until warmed through. Adjust the thickness of the sauce with the reserved pasta water.
• Transfer to serving bowls. Garnish with asparagus spears, Parmesan, fresh basil, and lemon zest.
• Serve immediately.