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Momma Mel's Roasted Gnocchi

Prep Time: 25 mins Cook Time: 1 hr Servings: 4

Recipe created by Mel Stahl, wife and amazing mom of three creative and energetic kiddos.
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Ingredients

• 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

Instructions

1. Preheat oven to 425° F.2. Using 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.3. Using 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.4. Place 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. 5. Combine 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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