1. Prepare the asparagus by peeling the stalks then cutting off the tough ends and slicing them into 2.5 cm (1 inch) pieces.

2. In a large skillet heat 2 tablespoons (30 ml) of butter over medium heat then add the asparagus and cook for 3-4 minutes or until tender.

3. Remove the asparagus from heat and set aside.

4. To prepare the browned butter sauce melt 115 g (1/2 cup) of butter in a medium saucepan over medium heat and cook for 2-3 minutes or until it turns golden brown with a nutty aroma.

5. Remove the browned butter sauce from heat and set aside.

6. Bring a large pot of salted water to a boil and cook the gnocchi according to package instructions.

7. Drain the gnocchi and set aside.

8. Combine the cooked gnocchi asparagus and browned butter sauce in a large serving dish.

9. Top the gnocchi with grated Parmesan cheese parsley and a squeeze of lemon juice.

10. To enhance the flavors slice the burrata into small pieces and place on top of the gnocchi.

11. Drizzle the remaining 55 g (1/4 cup) of butter over the dish and sprinkle with garlic and red chili pepper.

12. Serve immediately.