Ricotta Gnocchi With Sauteed Cherry Tomatoes, Asparagus And Basil

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1 (I5-oz) container ricotta (fresh ricotta is best)

3 large eggs

3 T grated Parmesan

I t grated lemon zest

I t salt

1 cup all-purpose flour, plus more for rolling

1 pint Yellow Grape Tomatoes, halved

1 pint Red Grape Tomatoes, halved

1 bunch Asparagus, trimmed, cut on diagonal into half inch pieces

3 large garlic cloves, chopped

4 oz butter

1/2 cup fresh basil cut into slivers

2 T Parmesan, shredded

Salt and pepper to taste

White wine to taste

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