Heat a large Skillet on medium.
Add a little Olive Oil, 1 tablespoon of Butter, Onion Powder and Minced Garlic stirring it periodically until it starts to sizzle careful not to let Garlic burn. Should start to smell fragrant.
Add Sliced Cherry Tomatoes and White Onion into Skillet until Tomatoes start to soften and Onions start to turn transparent.
You will then add the Chopped Asparagus and continue to sauté, you want them a little tender but to still maintain a bright green coloring and a slight crunch.
At this point, your Gnocchi's should be done.
Using a slotted spoon, scoop Gnocchi's directly into the Skillet stirring so that the Gnocchi's are coated with the mixture.
Add Heavy Cream, Asiago/Parmesan Blend and stir to incorporate. Sauce will thicken as it is heated.
Add fresh Spinach and continue to stir. Spinach will soften as it is cooked into the sauce.
Proceed with adding remaining 2 tablespoons of Butter, Salt & Pepper to taste and if you are anything like me, I like a little heat so Pepper Flakes is a must.
Give it a last stir, plate and top off with Scallions.I hope you enjoy this as much as I do.