Name: Homemade Ricotta Gnocchi with Asparagus Pesto
Yield: 4
Ingredients: 12 ounces ricotta cheese; 1/4 cup finely grated parmesan cheese; 1 cup all-purpose flour; 1 large egg + 1 egg yolk, (lightly beaten); 1/4 teaspoon salt; 1/4 teaspoon pepper; 1 pound asparagus spears, (woody ends removed); 1/4 cup toasted sliced almonds; 1/2 cup finely grated parmesan cheese; 3 garlic cloves; pinch of crushed red pepper; 1/3 cup extra virgin olive oil; 4 slices bacon, (chopped); shaved parmesan, (for topping); lemon wedges for spritzing