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Cook gnocchi in a large saucepan of boiling water for 2 mins or until gnocchi float to the surface. Add the asparagus and cook for 1 min. Drain well. Transfer to a heatproof bowl.
Add cream to the pan. Bring to the boil over high heat. Stir in half the pesto. Remove from heat. Add the gnocchi mixture and salmon. Gently fold to combine.
Divide the salmon mixture evenly among serving bowls. Drizzle with the remaining pesto and serve immediately.