Gnocchi stuffed with PDO Gorgonzola cheese, with asparagus sauce, almonds and mint

To make the asparagus sauce, bring water to a boil, season with salt, add and cook the asparagus for a couple of minutes. Immediately plunge the asparagus in a bowl of ice to keep its color bright.
Drain the asparagus, put in a food processor with almonds and mint leaves. Pour some asparagus water until the sauce is creamy, season with salt, pepper and nutmeg.
In a separate skillet, cook the guanciale until crisp, add the asparagus tips and sauté for a few minutes.
In another skillet, bring to a boil 100 ml of water and add the gnocchi. Stir-fry for 3 minutes.
Transfer the gnocchi to the skillet with guanciale and toss for a few seconds.
Spread the asparagus sauce on the bottom of a plate, then add the gnocchi with bacon and sprinkle with pink peppercorn.

Thanks to roberta_augelli