’Tis the season for gnocchi

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.

Tomato and Artichoke Gnocchi

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

¹/₄ teaspoon ground pepper

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. Serves 4.

Per serving: 423 calories; 11 g fat (1 g saturated fat; 23 percent calories from fat); 70 g carbohydrates; 6 g sugar; 0 mg cholesterol; 606 mg sodium; 12 g protein; 9 g fiber.