Preheat oven to 400F. Bring a large pot of salted water to a boil. Combine cucumber, olives, lemon juice, sumac, 1 tsp olive oil, and a pinch of salt and pepper in medium bowl.

Combine garlic, tomatoes, 1/4 cup water, 1 tbsp olive oil, and a pinch of salt in baking dish. Roast in oven until tomato sauce is bubbling and has thickened slightly, 12 to 15 minutes.

Heat 2 tsp olive oil in nonstick skillet over medium-high heat. Add thinly sliced onion and a pinch of salt and pepper. Cook until onions are translucent and beginning to brown, 6 to 8 minutes. (TIP: Keep the remaining onion for your own use.)

Add gnocchi to boiling water and cook until they float to surface, 3 to 5 minutes. Drain and run under cool water to stop cooking. Move onions to side of skillet, add 1 tsp olive oil to other side, and add gnocchi and paprika. Cook, tossing entire skillet occasionally, until gnocchi is browned in places, 5 to 7 minutes.

Add gnocchi and onions to roasted tomato sauce in baking dish. Sprinkle with chopped walnuts and return to oven. Bake until nuts are golden brown and sauce is bubbling, 4 to 5 minutes.

Combine lemon zest, sour cream, just 1 tsp oregano, and a pinch of salt to small bowl. Divide gnocchi between bowls. Drizzle with oregano yogurt. Serve with cucumber olive salad. Enjoy!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.