Bring a large pot of water to boil and leave boiling until needed. *Normally when cooking pasta heavily salted water is advised. For this recipe skipping this step is suggested due to the higher sodium content of salami.
Place a large skillet over medium heat. Add diced salami and cook until crisp, stirring occasionally, about 6-8 mins. Remove from pan with a spoon leaving behind rendered fat and set salami aside into a large bowl.
Place same skillet over med/high heat. Add mushrooms and sauté for about 2 mins. Remove from pan and set aside into same bowl as salami. Place skillet back over med/high heat. Add 1 tbsp of oil and sauté asparagus until desired tenderness. Add garlic in the last few minutes of sautéing. Remove asparagus and garlic from pan into same bowl as mushrooms and salami. Place skillet back on med/high heat and add another tbsp of oil to pan.
Just before removing asparagus from skillet add gnocchi to boiling water. The second the first gnocchi floats to the top, transfer with a large slotted spoon to heated frying pan. Parboiling gnocchi should only take 1 1/2 mins.Stirring occasionally, let gnocchi continue to cook in skillet and become partially crispy, about 4 mins.
Stir salami and veggies back into frying pan and turn off heat. Sprinkle with chèvre and cover skillet to let cheese melt for about 3 mins.
*Please use as many organic ingredients as possible.**If using pre-packed gnocchi break apart prior to boiling and lower into boiling water using a large slotted spoon to help prevent splashing.