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, raw

  15 oz or 425g

• Diced Tomatoes

  Canned - Del Monte

  1 ½ cup or 378g

• 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 half of the olive oil in a large nonstick skillet over medium-high heat.
2. Add the gnocchi and cook, stirring often, until they are plumped and starting to brown, about 5 minutes. Transfer to a bowl and cover to keep warm.
3. Reduce the heat to medium and add the remaining olive oil and the sliced onion to the pan. Cook, stirring occasionally, until the onion starts to brown, about 2 to 3 minutes.
4. Add the diced bell pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Add the sliced garlic and fresh chopped oregano, cooking for 30 seconds.
5. Add the rinsed chickpeas, canned diced tomatoes, and artichoke hearts to the pan. Cook, stirring, until heated through, about 3 minutes.
6. Stir in the sliced olives, red wine vinegar, black pepper, and the cooked gnocchi. Serve hot.

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