Artichoke and Tomato Gnocchi
We’ve found a way to give this vegetarian gnocchi recipe some kick by adding some olives, Artichoke hearts, and just a splash of red wine vinegar. To give it even more of a Mediterranean taste, add some feta cheese!
Ingredients:
- 2 tablespoons extra-virgin olive oil
- 1 (16oz) package shelf-stable gnocchi
- 1 small sliced onion
- 1 small diced red bell pepper
- 4 large, thinly sliced cloves of garlic
- 1-2 tablespoons chopped fresh oregano
- 1 (15oz) can rinsed chickpeas
- 1 (14oz) can saltless diced tomatoes
- 1 (9oz) box thawed and chopped frozen artichoke hearts
- 8 sliced and pitted Kalamata olives
- ¼ teaspoon ground pepper
- 1 tablespoon red-wine vinegar
Directions:
- Heat one tablespoon of oil in a larger skillet over medium-high heat. Add the gnocchi and cook for about five minutes, often stirring, until plumped and starting to brown. Move to a bowl and cover to keep warm.
- Reduce the heat to medium and add the remaining one tablespoon oil and onion to the pan. Cook 2 to 3 minutes, occasionally stirring, until it starts to turn brown. Add the bell pepper and let it cook for about another 3 minutes, occasionally stirring, until crispy/tender. Add your garlic and oregano and after stirring it in, add the chickpeas, tomatoes, and artichokes. Cook for about another 3 minutes and stir in the olives, vinegar, pepper, and gnocchi. Sprinkle with oregano, if you wish.
