Tomato & Artichoke Gnocchi

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Gnocchi

  Sainsbury's

  16 oz or 454g

• Onions

  Raw

  1 small or 70g

• Red bell pepper

  Sweet, raw

  1 small or 74g

• Garlic

  Raw

  4 clove or 12g

• Oregano

  Freshdirect

  1 tablespoon or 6g

• Chickpeas

  (garbanzo beans, bengal gram), mature seeds, canned

  2 cup or 480g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  1 ½ cup or 360g

• Artichokes

  (globe or french), cooked, boiled, drained, with salt

  1 ½ cup hearts or 252g

• Kalamata Olives

  Nature's Promise

  8 olives or 30g

• Red wine vinegar

  1 tbsp or 15g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

Directions

1. Heat 1 tablespoon of the olive oil in a large nonstick skillet over medium-high heat. Add the gnocchi and cook, stirring frequently, until plump and lightly browned, about 5 minutes. Transfer to a bowl and cover to keep warm.
2. Reduce heat to medium. Add the remaining olive oil and the sliced onion; cook, stirring occasionally, until the onion softens and begins to brown, 2 to 3 minutes.
3. Stir in the diced red bell pepper and cook until crisp-tender, about 3 minutes. Add the sliced garlic and chopped oregano; cook until fragrant, about 30 seconds.
4. Add the drained chickpeas, diced tomatoes, and chopped artichoke hearts. Cook, stirring, until everything is heated through, about 3 minutes.
5. Stir in the sliced olives, red wine vinegar, and black pepper, then return the gnocchi to the pan and toss to coat. Taste and adjust seasoning as desired, and serve hot.