Potato gnocchi with asparagus and sage butter

Trim the asparagus, scraping to remove the tough parts. Wash in cold water, then steam for about 6 minutes or parboil. For the flavoured butter, place the butter in a bowl and allow to soften. Meanwhile, finely chop the sage, adding thyme and rosemary if liked. Add the herbs to the butter, mix well and leave to rest for a few minutes. Place the butter in a non-stick pan. Separate the asparagus tips from the stalks. Sweat the tips in the butter, along with the roughly-chopped stalks and half a shallot. Cook the Nonna Rina gnocchi in boiling salted water; when they rise to the surface, give them another minute, then remove with a slotted spoon and add to the pan with the asparagus and butter. Plate the gnocchi and finish with grated cheese and sesame seeds.