Thinly slice the leek
Add it to a pan with some oil and a splash of water
Chop the tips off and set aside
Chop the bottoms and add them to the pan
Chop the parsley
Stir it in and add some water to cook the asparagus, after 5-10 minutes add in the tips. Pour in the wine when the water evaporates.
When the wine is about to evaporate add the gorgonzola in chunks and lower the heat
When the gorgonzola melts add the cream in
Cook until you reach an homogeneous thick cream
Add the cooked gnocchi in. This time I wanted to use red cabbage gnocchi (you can find how to make them among my other guides)
Sauté well to mix the sauce and gnocchi evenly.