Semolina gnocchi with asparagus

Semolina gnocchi

• 20 g unsalted butter
• 80 g Parmesan cheese, cut into pieces (3 cm)
• 1000 g full cream milk
• ½ tsp sea salt
• 1 - 2 pinches ground nutmeg
• 2 egg yolks
• 290 g semolina (see Tips)

Walnut and basil pesto

• 40 g fresh basil, leaves only (approx. 1 bunch) (see Tips)
• 100 g walnuts
• 50 g Parmesan cheese, cut into pieces (2 cm)
• ½ garlic clove
• 130 g olive oil
• 1 pinch salt, to taste
• 1 pinch ground black pepper, to taste

Vegetable topping

• 2 garlic cloves
• 2 tsp avocado oil (see Tips), plus extra for drizzling
• 2 tsp balsamic glaze, plus extra for drizzling
• 2 tbsp water
• 200 g Brussels sprouts, trimmed and cut into halves
• 200 g asparagus, cut into pieces (3 cm)
• 2 pinches sea salt, to taste
• 2 pinches ground black pepper, to taste