Flat Top Gnocchi with Asparagus and Ricotta Recipe - Traeger

Ingredients

• 1 Bunch asparagus, ends trimmed and cut into thirds
• 1 (16- to 18-oz) package of shelf-stable or refrigerated gnocchi
• 3 Tablespoons olive oil
• 1/2 Teaspoon kosher salt
• 1/2 Teaspoon freshly ground black pepper
• Finely grated zest of 1 lemon
• 1 Tablespoon fresh lemon juice
• 1/4 Teaspoon Crushed red pepper flakes
• 2 Tablespoons canola oil or other neutral flavored oil with a high smoke point
• 1 Clove garlic, minced
• 4 Ounces (about 1/2 cup) fresh ricotta
• fresh parsley, chopped, for serving