Gnocchi with asparagus, peas, and tomatoes | Recipes | WW USA

Ingredients

• 16 oz Whole wheat potato gnocchi, (1 package) refrigerated or shelf-stable
• 1 pound(s) Asparagus, trimmed and cut into 1-inch pieces
• 1 Tbsp Olive oil
• 1/2 medium Vidalia onion, chopped
• 4 clove(s) Garlic, minced
• 4 medium Tomato, chopped
• 1/2 tsp Table salt
• 1/4 tsp Black pepper
• 1 cup(s) Frozen green peas, petite, thawed
• 1/4 cup(s) Fresh basil, thinly sliced
• 2 Tbsp Grated Pecorino Romano cheese