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.
Directions
Credits
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.
Description:
Food and Prop Styling by Shiri Feldman.
Food Prep and Styling by Chef Suzie Gornish.
Photography by Felicia Perretti.
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I think this recipe is crying out for some oregano.