Preparation
Wash, halve and dice the chillies.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_1_M.jpg)
Peel and finely dice the onion and garlic.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_2_M.jpg)
Wash the asparagus, peel the lower third and cut off the woody ends. Cut into 3cm lengths.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_3_M.jpg)
Heat 2 tbsp oil in a pan and sauté the onions, garlic and chillies for 2-3 minutes. Sprinkle with flour.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_4_M.jpg)
Stir in the cream and vegetable stock and season with salt, pepper and sugar. Cook for around 10 minutes over a medium heat, stirring occasionally.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_5_M.jpg)
Meanwhile, cook the asparagus in boiling salted water for 3 minutes, remove with a slotted spoon, rinse under cold water and drain again.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_6_M.jpg)
Cook the gnocchi in the asparagus water according to pack instructions, then drain. Puree the chilli sauce with a hand blender.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_7_M.jpg)
Finely dce the ham. Finely grate the cheese. Wash the thyme, shake dry and roughly chop the leaves.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_8_M.jpg)
Grease an ovenproof dish with the remaining oil. Mix together the asparagus, gnocchi, thyme and ham and pour into the dish.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_9_M.jpg)
Top with the chili sauce, sprinkle with cheese and place in a preheated oven at 220°C (200°C fan, gas 7).
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000080/000080_step_10_M.jpg)