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WTF Do I Do With
Progressive Farms Asparagus ?!

‐ Momma Mel’s Roasted Gnocchi with Asparagus and Sweet Onion ‐

1.5–2 lb Progressive Farms Asparagus, trimmed and cut into thirds

1 Mayan Sweet Onion, cut into ¼" chunks

1 Progressive Farms Baby Lemon

2 small leeks, trimmed, halved lengthwise, and sliced ½" thick

24 oz fresh, pre-cooked gnocchi

4 tbsp olive oil

2 tbsp unsalted butter, melted 

1 cup frozen peas, thawed

½ cup Parmesan cheese 

Salt, to taste

Black pepper, to taste

Italian seasoning, to taste

¼ cup fresh chives or parsley 


Prep Time: 25 min

Cook Time: 1 hr

Servings: 4

1Preheat oven to 425° F.

2Using a ziplocked plastic bag, combine the gnocchi with 2 tbsp olive oil and 1 tbsp butter. Season with salt and pepper. Seal plastic bag and shake to mix. Pour gnocchi onto a large baking sheet.

4Using the same plastic bag, combine asparagus, leeks, and sweet onion with remaining 2 tbsp of olive oil and 1 tbsp of butter. Season with salt, pepper, and Italian seasoning. Seal the plastic bag and shake to mix. Pour the mixture onto a second large baking sheet.

5Place both pans in the oven, vegetables on top rack, gnocchi on bottom. Roast vegetables for 20–25 minutes, tossing once. Add peas to the vegetables sheet pan when the vegetables have 5 minutes left. Roast gnocchi for another 30–35 minutes, tossing once, then leaving undisturbed until they are golden on one side. 

6Combine vegetables and gnocchi in a large bowl. Toss with grated lemon zest, a squeeze of fresh lemon juice, ¼ cup Parmesan cheese, and chives or parsley. Season with salt and pepper to taste. Divide into bowls for serving, top with a little more Parmesan, and a sprinkle of chives or parsley. 

Tip: To clean the leeks, put the slices in a bowl filled with water, stirring them to remove sand and grit. Let sediment fall to the bottom of the bowl, then strain, making sure to leave sand behind in the bowl. 

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