Trim asparagus by cutting off the last ½ inch of the stalk. Slice stalks in half and place on a baking sheet. Drizzle with olive oil and generously season with salt and pepper. Roast for 5 minutes and toss. Roast for 3-4 minutes more or until asparagus has softened.
In a large pan, cook shallots and garlic until softened. Add chicken stock, cream, parmesan cheese, thyme and flour. Bring to a simmer and cook until liquid has reduced and thickened.
In a separate pot, bring water to a boil and cook gnocchi as desired.
Add gnocchi to the sauce and stir to combine. Mix in asparagus and season with salt and pepper to taste. Enjoy!