Tomato & Artichoke Gnocchi

Ingredients

• 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

Instructions

• 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.