Potato gnocchi with turmeric and ginger, with green asparagus and grilled prawns

Clean the prawns and remove the shell. Chop them up and keep some whole to decorate the plate. Cook them in a pan, add a knob of butter and a pinch of salt, and blend with brandy or white wine. Take the asparagus, wash it and cut the tips. Fry them in a pan with oil and salt for 5/7 minutes.

Melt the butter in the pan, add 1/2 glass of water, the chopped prawns and asparagus until the sauce is warm.
Pour in the gnocchi and stir gently for 3 minutes. Serve on the plate decorating with the whole prawns.