Tomato and Artichoke Gnocchi

•  This recipe has a nice Meditteranean/Greek taste.  Before serving, if desired, you can sprinkle several tablespoons of feta cheese over each serving.
•  
•  
• 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 can artichoke hearts, chopped into quarters
• 8 pitted and sliced kalamata olives
• 1 T. red wine vinegar
• Heat 1 T. olive oil in a large fry pan.  Add onion, peppers, and garlic.  Saute 2-3 minutes.  Add gnocchi and continue cooking for another 5 minutes.  Add in the oregano, chickpeas, tomatoes and artichokes.  Stir and cook over medium for 2 more minutes.  Add in olives and vinegar.