Roasted Carrot Pot de Crème
This classic dessert has all the flavors of carrot cake, but in custard form.
Read MoreTomato & Artichoke Gnocchi
Drescription
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.
Ingredients
- 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 9-ounce box frozen artichoke hearts, thawed and chopped
- 8 pitted kalamata olives, sliced
- 1 tablespoon red-wine vinegar
- ¼ teaspoon ground pepper
Directions
- 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.
- 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.
