Tomato & Artichoke Gnocchi


  • 2 tablespoons olive oil, divided
  • 1 package (1 pound) shelf-stable gnocchi 
  • 1 small onion, diced  
  • 1 small bell pepper, diced 
  • 1-1/2 tablespoons minced garlic 
  • 1 teaspoon oregano (or more to taste)
  • 1 can (15 ounces) can chickpeas, rinsed and drained
  • 1 can (14 ounces) fire-roasted diced tomatoes 
  • 1 can (14 ounces) whole artichoke hearts, cut into bite-size pieces
  • 8-10 black olives, sliced 
  • 1 tablespoon red wine vinegar 
  • 1/2 teaspoon black pepper


  • Heat 1 tablespoon oil in a large nonstick skillet or wok over medium-high heat.
  • Add gnocchi to the oil and cook, stirring often, until plumped and starting to brown, about 5 minutes.
  • Transfer the gnocchi to a bowl and cover to keep warm.
  • Reduce heat to medium, and add the remaining 1 tablespoon oil to the pan.
  • Add the onions and sauté until tender.
  • Add the bell pepper and continue cooking, stirring occasionally, until crisp-tender.
  • Stir in the garlic and oregano, and continue cooking for another minute or so.
  • Add the chickpeas, tomatoes and artichokes, stir until well mixed, then continue cooking and stirring until hot.
  • Stir in the olives, vinegar and the gnocchi.
  • Season with pepper, adding more if desired, and serve hot.

The original recipe for this tasty vegetarian-friendly dish can be found here.

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