Gorgonzola Gnocchi

• 3 Tbs. olive oil
• 1 onion, chopped
• 4 cloves garlic, chopped
• 1 green pepper, seeded and cut into strips
• 1 cup water-packed artichoke hearts, well-drained
• 1 cup green peas, fresh or frozen and thawed
• 1 lb. fresh or vacuum-packed gnocchi
• 4 oz. crumbled gorgonzola cheese
• 1/4 cup chopped parsley for garnish

1. Heat 2 tablespoons olive oil in a large skillet over medium heat.
2. Saut8E onion and garlic until softened, for about 5 minutes.
3. Reduce heat to medium-low, and saut8E pepper, artichoke hearts and peas for 10 to 12 minutes.
4. Meanwhile, bring a large pot of lightly salted water to a boil over medium-high heat, and cook gnocchi according to package directions, or until gnocchi float to surface.
5. Remove from heat, drain, rinse briefly under cold water and put in a large serving bowl.
6. Drizzle with remaining 1 tablespoon olive oil.
7. To serve, spoon cooked vegetables over gnocchi, sprinkle with gorgonzola and garnish with parsley.

olive oil, onion, garlic, green pepper, water, green peas, gorgonzola cheese, parsley

Taken from www.vegetariantimes.com/recipe/gorgonzola-gnocchi/ (may not work)