Step: 1/10

Wash, halve and dice the chillies.

Step: 2/10

Peel and finely dice the onion and garlic.

Step: 3/10

Wash the asparagus, peel the lower third and cut off the woody ends. Cut into 3cm lengths.

Step: 4/10

Heat 2 tbsp oil in a pan and sauté the onions, garlic and chillies for 2-3 minutes. Sprinkle with flour.

Step: 5/10

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.

Step: 6/10

Meanwhile, cook the asparagus in boiling salted water for 3 minutes, remove with a slotted spoon, rinse under cold water and drain again.

Step: 7/10

Cook the gnocchi in the asparagus water according to pack instructions, then drain. Puree the chilli sauce with a hand blender.

Step: 8/10

Finely dce the ham. Finely grate the cheese. Wash the thyme, shake dry and roughly chop the leaves.

Step: 9/10

Grease an ovenproof dish with the remaining oil. Mix together the asparagus, gnocchi, thyme and ham and pour into the dish.

Step: 10/10

Top with the chili sauce, sprinkle with cheese and place in a preheated oven at 220°C (200°C fan, gas 7).