Quick Vegetarian Greek Gnocchi with Artichokes and Chickpeas
Prep time
Cook time
Total time
Serves: 3-4 servings
  • 2 Tbsp. extra virgin olive oil, divided
  • 16-oz package of gnocchi, (use whole wheat or sweet potato for extra healthy-ness!)
  • 1 white onion, diced
  • 1 red bell pepper, diced
  • 4 cloves of garlic, peeled and minced
  • A few sprigs fresh oregano or mint leaves, (or both!) 2 Tbsp. for cooking, plus extra for garnish.
  • 1 15-oz can of chickpeas, rinsed and drained
  • 1 14-oz can diced tomatoes
  • 1 9-oz box frozen artichoke hearts, thawed and chopped
  • 8 pitted kalamata olives, chopped
  • 1 Tbsp. red wine vinegar
  • A pinch of salt, pepper, and red pepper flakes
  • 2 Tbsp. crumbled fat-free feta cheese
  1. In a large pot, heat 1 Tbsp. of olive oil over medium-high heat.
  2. Sauté the gnocchi for 5 minutes, until golden, plump, and cooked-through. Transfer the gnocchi to a plate.
  3. Heat the other Tbsp. of oil in the same pot, and sauté the onion for 3 minutes before adding the red bell pepper. Cook another 2 minutes.
  4. Add the minced garlic and herbs, and stir, cooking for 30 seconds ensuring the garlic doesn't burn.
  5. Add the chickpeas, tomatoes, artichokes, olives, red wine vinegar, salt, pepper, and red pepper flakes. Stir, and let cook 5 minutes.
  6. Stir back in the gnocchi, and garnish with feta and more fresh herbs.
Recipe by Ally's Cooking at http://allyscooking.com/2017/01/12/quick-vegetarian-greek-gnocchi/