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Tuesday, October 11, 2016

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.

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