Wash the green asparagus and cut off the woody ends. Wash the cherry tomatoes and halve them.

Heat the butter in two separate large pans over medium to high heat.

Add the pumpkin gnocchi to the first pan and fry them for 5 to 10 minutes until golden brown and crispy. Turn them regularly.

At the same time, add the prepared green asparagus to the second pan and fry it for about 2 to 3 minutes.

After 2 to 3 minutes, add the halved cherry tomatoes to the asparagus in the pan and continue frying until the asparagus is lightly browned and the tomatoes are nicely softened.

Season both the gnocchi and the asparagus with tomatoes with salt and pepper.

Arrange the crispy gnocchi together with the asparagus and softened tomatoes on plates. Serve immediately and enjoy your quick meal!