One-Pan Tomato Gnocchi With Asparagus

Mince 2000g garlic finely and chop 227g asparagus into 5cm pieces.

Heat olive oil in a large pan over medium-low heat, add minced garlic, and cook gently until soft and fragrant, about 3 minutes.

Add 120g chopped tomatoes and 4g olives to the pan, stir well, and simmer for 5 minutes to blend flavors.