Skip to Navigation Skip to Main Content Skip to Footer

Tomato & Artichoke Gnocchi

Tomato & Artichoke Gnocchi

Artichoke hearts, olives and a splash of red-wine vinegar give this ultra-quick, healthy vegetarian gnocchi recipe pizzazz. For an additional hit of Mediterranean flavor, try topping with feta cheese.


4 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 2tablespoons extra-virgin olive oil, divided
  • 116-ounce package shelf-stable gnocchi
  • 1small onion, sliced
  • 1small red bell pepper, diced
  • 4large cloves garlic, thinly sliced
  • 1tablespoon chopped fresh oregano, plus more for garnish
  • 115-ounce can chickpeas, rinsed
  • 114-ounce can no-salt-added diced tomatoes
  • 19-ounce box frozen artichoke hearts, thawed and chopped
  • 8pitted Kalamata olives, sliced
  • 1tablespoon red-wine vinegar
  • 1/4teaspoon ground pepper


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

Nutrition Facts

Per serving (recipe makes 4 servings)

Calories 423kcal
Carbohydrate Total 70g
Total Sugars 6g
Added Sugars 0g
Fiber 9g
Total Fat 11g
Saturated Fat 1g
Mono Saturated Fat 7g
Cholesterol 0mg
Sodium 606mg
Protein 12g
Potassium 328mg
Calcium 86mg
Folate 129mcg
Omega-6 1g
Vitamin E 2mg
Vitamin B3 1mg