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Dairy
Easy
1 Hour, 20 Minutes
Diets 
This packs intense flavor into every bite due to the variety of roasted veggies and the array of spices. This striking dish will become a family favorite and will quickly be added to your dairy Yom Tov repertoire. Thank you, Tova B.
3 onions, sliced in 1/2-rounds
15 cloves garlic, sliced
12 ounces (340 grams) Tuscanini Gnocchi
2 cups cherry tomatoes, quartered
1–2 large eggplants, unpeeled, cut into sticks
1 zucchini, unpeeled, cut into thick sticks
1 red pepper, chopped (optional)
2 tablespoons freshly squeezed lemon juice or Gefen Lemon Juice
salt, to taste
1 tablespoon sugar
1 tablespoon sumac (optional)
1/2 teaspoon turmeric
olive oil, for drizzling
handful fresh parsley, chopped
4 ounces (110 grams) Ta’amti Feta Cheese
grated mozzarella or any other hard cheese, for sprinkling
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place onions, garlic, gnocchi, cherry tomatoes, eggplants, zucchini, and pepper, if using, on the tray. Season with lemon juice, salt, sugar, sumac, if using, and turmeric. Drizzle generously with olive oil and mix well.
Place in the oven and bake for 30 minutes. Toss and return to oven for an additional 20 minutes. Toss once more and return to oven for 15 minutes. Remove from oven.
Add parsley and mix. Taste and adjust seasoning if necessary. Transfer to an oven-to-table dish lined with parchment paper.
Lower temperature to 350 degrees Fahrenheit (175 degrees Celsius), if desired.
Crumble feta cheese over the top and sprinkle with grated mozzarella cheese or hard cheese of your choice. Bake until melted and gooey, about 15 minutes. Remove from oven. Cover until serving.
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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