Chop the onion and add it to a pan with some olive oil and water
Cut the asparagus, leaving the tips aside
Add the bottoms to the pan
After 5 minutes add the tips too
Add the gorgonzola, the white wine and cover with a lid to melt the cheese faster
Add the cream and cook for other few minutes to reduce the sauce
Boil and drain the gnocchi, then toss them in the pan
Plate them and sheave some fresh parmesan on top! Enjoy!