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Recipe by Brynie Greisman

Greek Eggplant Gnocchi

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Greek Eggplant Gnocchi
Dairy Dairy
Easy Easy
8 Servings
Allergens

Contains

- Dairy - Gluten - Wheat
1 Hour, 20 Minutes
Diets
- Vegetarian - Pescatarian

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.

Ingredients

Greek Eggplant Gnocchi

  • 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

Directions

1.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.

2.

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.

3.

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.

4.

Add parsley and mix. Taste and adjust seasoning if necessary. Transfer to an oven-to-table dish lined with parchment paper.

5.

Lower temperature to 350 degrees Fahrenheit (175 degrees Celsius), if desired.

6.

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.

Notes:

You can personalize your gnocchi by subbing cubed butternut squash for the tomatoes, using more or less of any veggies, or any other way you’d like.

Credits

Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.

Recipe tags

aubergines brynie greisman cheese dairy eggplant family-favorite gnocchi milchige noodles one pan one pot pasta roasted veggies Shavuos sheet pan vegetables
Greek Eggplant Gnocchi

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