Tomato & Artichoke Gnocchi

Tomato & Artichoke Gnocchi

8 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 8

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.
June 17, 2017
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By: Elissa
I just started the M3 Modere challenge and I was looking for recipes. I made this recipe but decided to roast all ingredients together and then mixed with the gnocchi. I also added mushrooms and some Greek seasoning to the veggies while roasting. It came out wonderful. I would definitely make this again.
April 17, 2017
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By: ChristinaMarie Howell
This is such a great and easy recipe!
December 31, 2016
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By: charlene miller
It was great as it was, but I tend to add chili pepper flakes to many dishes, and this dish was delicious.
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