Heat the oven to 200 degrees C, 180 degrees fan, gas mark 6.
Put the oil in a frying pan. Add the onion and garlic and gently sauté until softened.
Meanwhile blanch the asparagus and mangetout in a pan of boiling water for 1 minute. Remove the vegetables and plunge into ice cold water to cool. Keep the vegetable water and use to boil the gnocchi, following the pack instructions. When the gnocchi is cooked, drain.
Add the drained asparagus and mangetout to the onions and then stir in the Philadelphia and the stock. Heat until the Philadelphia has melted. Stir in the gnocchi and 50 g of the grated parmesan. Season to taste.
Spoon into an ovenproof baking dish and sprinkle with the remaining parmesan. Bake for about 15 minutes or until the surface is golden. Serve immediately.
Leftover tip: You can dip anything into Philadelphia… Pretty sure you won't be needing all that Asparagus in the recipe.