Potato Gnocchi with Asparagus & Cipollotto

Name: Potato Gnocchi with Asparagus & Cipollotto
Prep time: 1 h
Total time: 1 h
Cuisine: European, Italian, Mediterranean
Ingredients: 1 ½ lbs russet potatoes (about 2); ¼ cup extra virgin olive oil, divided; 1 white onion, finely diced; 1 garlic clove, minced; 1 bunch asparagus, small dice (tips reserved); pinch of nutmeg; salt & pepper to taste; 2 cups (250 g) all purpose flour; 1 egg, beaten [not in ingredients kit]; 2 tablespoons (30 g) butter [not in ingredients kit]; 5-6 small “cipollotto” (spring onions or scallions), thinly sliced; 1 cup (85 g) grated Parmigiano Reggiano; medium pot for potatoes and gnocchi; slotted spoon or strainer; saucepan; potato ricer, food mill, or cheese grater; cutting board; knife; blender, immersion blender, or food processor (optional)