Tomato & Artichoke Gnocchi

Tomato & Artichoke Gnocchi

12 Reviews
From: EatingWell Magazine, January/February 2015

Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese.

Ingredients 4 servings

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  • 2 tablespoons extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable gnocchi
  • 1 small onion, sliced
  • 1 small red bell pepper, diced
  • 4 large cloves garlic, thinly sliced
  • 1 tablespoon chopped fresh oregano, plus more for garnish
  • 1 15-ounce can chickpeas, rinsed
  • 1 14-ounce can no-salt-added diced tomatoes
  • 1 9-ounce box frozen artichoke hearts, thawed and chopped
  • 8 pitted Kalamata olives, sliced
  • 1 tablespoon red-wine vinegar
  • ¼ teaspoon ground pepper

Preparation

  • Active

  • Ready In

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm.
  2. Reduce heat to medium. Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally, until starting to brown, 2 to 3 minutes. Add bell pepper; cook, stirring occasionally, until crisp-tender, about 3 minutes. Add garlic and oregano; cook, stirring, for 30 seconds. Add chickpeas, tomatoes and artichokes; cook, stirring, until hot, about 3 minutes. Stir in olives, vinegar, pepper and the gnocchi. Sprinkle with oregano, if desired.

Nutrition information

  • Serving size: 1¾ cups
  • Per serving: 427 calories; 11 g fat(1 g sat); 10 g fiber; 71 g carbohydrates; 12 g protein; 129 mcg folate; 0 mg cholesterol; 5 g sugars; 0 g added sugars; 1,453 IU vitamin A; 43 mg vitamin C; 93 mg calcium; 1 mg iron; 615 mg sodium; 328 mg potassium
  • Nutrition Bonus: Vitamin C (72% daily value), Folate (32% dv), Vitamin A (29% dv)
  • Carbohydrate Servings:
  • Exchanges: 4 starch, 2½ vegetable, 1 lean meat, 1½ fat

Reviews 12

September 21, 2018
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By: Michelle Jarrett Boswell
Made this for lunch today. I don't usually eat artichoke hearts, just never really had them. A lot of flavor and if it helps me be healthier I am all in.
March 16, 2018
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By: Julie Schroeder
Extremely delicious! My husband is not a fan of artichoke hearts and he even liked this! Will be making this again for sure.
March 01, 2018
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By: DKissel
We really enjoyed this meal-- I substituted northern beans for the chickpeas and didn't have olives but after we ate it ALL... couldn't wait to make it again! Husband didn't even notice it was meatless.
February 28, 2018
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By: terridigby
Not bad. Easy to make. Just not as flavorful as I would have hoped for.
February 06, 2018
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By: JPenn
This is by far the most infuriating meal I’ve ever attempted to prepare. I don’t use non-stick because i don’t enjoy carcinogenic products in my food. There is absolutely no way to cook the gnocchi in stainless steal and this meal was ruined before it started. Hopefully you have better luck.
November 10, 2017
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By: Essbee
Quick, easy and delicious as written.
October 12, 2017
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By: Robert Bonner
Absolutely delicious and filling meal. I did swap the artichokes for aubergines which worked really well for me.
July 17, 2017
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By: Cece
I added tomatoes basil sauce instead of diced tomatoes and chickpeas and it was still delicious
July 02, 2017
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By: Laura Walther Schaefer
I added the bean juice from the can, subbed capers for the olives and added fennel seed. I might skip the vinegar next time, because I don't care for the acidity. I would make it again.
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