Tomato & Artichoke Gnocchi

Tomato & Artichoke Gnocchi

19 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

for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
US
Metric
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

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 19

November 13, 2019
profile image
By: Beth
Mine turned to soft and clumpy. Need less cooking I guess. Not my favorite.
October 22, 2019
profile image
By: sophia54
I made this recipe exactly as it was written. It was really delicious! Will definitely make it again
October 02, 2019
profile image
By: Leigh Brooks
I made a few changes only because I used the ingredients that I had on hand so I "made do." Used the Trader Joes potato gnocchi "pillows" that are stuffed with tomato sauce and mozzarella. Also used a little bit of marinara sauce along with a handful of heirloom cherry tomatoes. Lastly, I had a bag of frozen marinated grilled artichokes from Costco that was used in place of the can artichokes. The chickpeas and red wine vinegar are such a great surprise!
June 17, 2019
profile image
By: plumtart
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
profile image
By: msjulz
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
profile image
By: Michele
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
profile image
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
profile image
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
profile image
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.
More Reviews