4 servings
Serving size: 1¾ cups
Per serving: 427 calories

Ingredients:

  • 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

Instructions:

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

Source: EatingWell