Gnocchi Primavera

Ingredients

• Salt and pepper
• 1 pound asparagus, tough ends removed, cut into 1-inch pieces
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 10 ounce button mushrooms, sliced
• 2 cloves garlic, finely chopped
• 3 plum tomatoes, seeded and diced (about 1 1/2 cups)
• 1 cup frozen peas
• 1/2 cup heavy cream, warmed
• 1/2 cup low-sodium vegetable broth, warmed
• 1 pound frozen or shelf-stable gnocchi
• 2/3 cup grated Parmesan
• 2 tablespoons chopped fresh basil