Mediterranean Gnocchi with Artichokes and Chickpeas

If you haven't tried gnocchi you are missing out. It's a quick and easy alternative to pasta and can be super healthy. I buy the shelf stable kind and have tried it with tons of different flavors (you can find one with roasted veggies here, and fresh mozzarella here). You'll notice that my idea of healthy doesn't deprive you of anything except a lot of processed foods and sugar. I try and stay natural and balance the carbs and dairy. This recipe is another example of toasting the gnocchi rather than boiling it to cook it and it may be my favorite yet. If you can't tell from my previous posts, I love using chickpeas for protein, and I love Mediterranean flavors. So this super fast weeknight meal combines a lot of those favorite flavors. I got the inspiration from this Eating Well recipe.

Mediterranean Gnocchi with Artichokes and Chickpeas

  



• 16 oz package shelf stable gnocchi
• 1 small red onion thinly sliced
• 1 yellow bell pepper diced
• 4 large garlic cloves thinly sliced
• 2 tablespoons chopped fresh oregano
• 1 15 oz can of chickpeas rinsed
• 1 bag or box (10-12 oz) frozen artichokes (not flavored) thawed and chopped
• 10 pitted kalmata olives sliced
• 1 tablespoon capers, rinsed
• 1 tablespoon red wine vinegar
• 1/4 cup julienne cut sun dried tomatoes (not packed in oil) 
• 2 tablespoons olive oil
• salt and pepper to taste
• 1/4 teaspoon red pepper flakes (if you like heat)
• 1/4 cup shaved Parmesan

1. Heat 1 tablespoon of olive oil in a large skillet over medium high heat. Toss in gnocchi and stir to coat. Cook, stirring often, until gnocchi begins to brown. This takes 5-10 minutes. Remove gnocchi, put it in a bowl, and cover it.
2. Add other tablespoon of oil to the pan. Toss in your onion. Cook until it starts to brown and caramelize. Add bell pepper and cook until it's tender but still crisp.
3. Add garlic, oregano and red pepper flakes (if you like a little heat) and cook until just warm. About a minute.
4. Add chickpeas, tomatoes, artichokes and capers. Cook until hot.
5. Stir in olives, vinegar, pepper. Add back in the gnocchi.
6. Top each bowl with a bit of Parmesan.

**Makes 4 servings
**1 on Bryce's dish scale! One pan, cutting board, knife.