Nutrition per serving may change if servings are adjusted.
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
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.
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.
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
Vitamin C (72% daily value), Folate (32% dv), Vitamin A (29% dv)
This is a great recipe. I would say it needs more salt and more cook time than suggested, but the turn out is incredible.
March 08, 2019
Super impressed with this meal. It's flavorful and filling. I forgot it was meatless. Like a previous reviewer, i also burnt the gnocchi. I used a stainless steel pot and the burnt parts stuck to the pot. Next time i'll either lower the heat or add more oil for cooking the gnocchi, then drain the oil out afterward. Other than this annoyance, the meal turned out amazing, gnocchi and all.
January 19, 2019
Pretty flavorful, the only changes I made was I used Trader Joe’s cauliflower gnocchi and kept a very close eye on stirring it to ensure the gnocchi didn’t stick as another reviewer wrote. I also felt it needed a touch of parm so I added to individual dishes. Overall very good !
January 16, 2019
By: Megan Miles
I was afraid I'd have to add additional marinara but this had so much flavor! I used marinated artichoke hearts so they'd be more tender and liked that a lot. I also skipped the olives because canned tomatoes are vinegary enough as it is.
September 21, 2018
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
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
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
Not bad. Easy to make. Just not as flavorful as I would have hoped for.
February 06, 2018
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.