Tomato + Artichoke Gnocchish


  • extra-virgin olive oil, divided
  • 3 potatoes, diced
  • 1 small onion, sliced
  • 2 large red bell peppers
  • 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 9-ounce box frozen artichoke hearts, thawed and chopped
  • 8 pitted Kalamata olives, sliced
  • 1 tablespoon red-wine vinegar
  • ¼ teaspoon ground pepper


  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add potatoes, cover & cook, stirring often, until cooked through.
  • Reduce heat to medium. Add 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. (You can add in mushrooms here if you want)
  • 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.
  • Divide into four servings for meal prep.

We “adapted” this recipe from the link below. Really all we did was cook potatoes instead of gnocchi to make it gluten free! =D

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