Heat olive oil in a large saute pan over medium-high heat.
Add the shallots and sauté for about 1 minute, stirring often, then add the asparagus for another 2 minutes of simmering. Finally, add garlic for the last 30 to 60 seconds, making sure it doesn't burn.
Add vegetable stock and lemon juice to the saute pan with the shallots, asparagus, and garlic. Bring to a boil and then add heavy cream, salt, and pepper.
Bring back to a simmer and add the gnocchi, salt, pepper, and lemon zest and cook for approximately 4-5 minutes, stirring occasionally until the sauce is thickened and the gnocchi is tender.
Reduce heat to medium-low and stir in the grated Parmigiano Reggiano. Add tomatoes and cook for another 1-2 minutes.
Serve with an additional sprinkling of grated Parmigiano Reggiano and a dusting of beetroot powder.