1. Bring a large pot of salted water to a boil. Add gnocchi and cook, stirring occasionally, until gnocchi float, about 2 minutes. Reserve 1/2 cup cooking water, then drain gnocchi and return to empty pot; cover and set aside.

2. Meanwhile, heat oil in a large nonstick skillet over medium-high heat until shimmering. Add mushrooms and onion, season with salt and pepper, and cook, stirring occasionally, until vegetables are tender and lightly browned, 8 to 10 minutes. Add asparagus and reserved cooking liquid, cover, and cook until asparagus are just tender, about 3 minutes. Stir in tomatoes and cook, uncovered, 1 more minute. Remove skillet from heat and stir in cooked gnocchi, cheese, and yogurt. Season with salt and pepper to taste and serve immediately.

Source: Hannaford fresh Magazine, September 2019