Recipes

4 Servings, Each Counts as: 1 Life Protein, 6 Life Carbs, 5 Life Fats

Ingredients
2 tbsp olive oil 
16 oz gnocchi 
1 onion, sliced
1 red bell pepper, diced
4 garlic cloves, sliced
1 tbsp oregano 
15 oz chickpeas
14 oz no salt diced tomatoes 
9 oz artichoke hearts, chopped
8 pitted kalamata olives, sliced
1 tbsp red wine vinegar
1/4 tsp ground pepper

Directions
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. 

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