Prepare the Vegetables: Bring a large pot of water to a rolling boil. While the water heats, trim the tough, woody ends from the asparagus spears and cut them into 1 ½-inch (4 cm) pieces.

Blanch the Asparagus: Carefully add the asparagus pieces to the boiling water. Cook for 60-90 seconds until they turn bright green and are crisp-tender. Immediately use a slotted spoon to transfer the asparagus to a bowl of ice water for one minute to stop the cooking process. Drain thoroughly and set aside.

Make the Herb Pesto: In the bowl of a food processor or high-speed blender, combine the arugula, basil, unsalted sunflower seeds, nutritional yeast, garlic, lemon juice, and black pepper. Pulse several times to chop and combine the ingredients. With the machine running, slowly stream in 1 tablespoon of olive oil and blend until a mostly smooth, vibrant green pesto forms.

Sear the Gnocchi: Heat the remaining 1 tablespoon of olive oil in a large 12-inch skillet over medium-high heat until it shimmers. Arrange the frozen gnocchi in a single, even layer. Cook undisturbed for 5-7 minutes, until the bottoms are deeply golden-brown and release easily from the pan.

Crisp the Second Side: Using a thin spatula, flip the gnocchi. Continue to cook for another 5-7 minutes until the second side is equally browned and the gnocchi are cooked through.

Combine and Serve: Reduce the skillet heat to low. Add the blanched asparagus and the julienned sun-dried tomatoes to the skillet with the gnocchi. Stir gently for about 60 seconds to warm everything through. Remove the skillet from the heat, add the herb pesto, and toss until every piece is evenly coated. Serve immediately.