Gnocchi with Chickpeas and Seared Broccoli Raab

• 8 oz. ( 1/2 pkg.) gnocchi, such as Gia Russa
• 8 oil-packed sun-dried tomatoes, drained and quartered, 2 Tbs. oil reserved
• 1/2 onion, thinly sliced
• 1 small bunch broccoli raab, stems trimmed, cut into 2-inch pieces (4 cups)
• 1 15-oz. can chickpeas, rinsed and drained

1. Cook gnocchi in large pot of boiling salted water according to package directions.
2. Drain, reserving 1/2 cup cooking water, and set aside.
3. Heat reserved sun-dried tomato oil in large pot over medium-high heat.
4. Add onion, and cook 5 to 7 minutes, or until beginning to brown.
5. Increase heat to high, and stir in broccoli raab.
6. Cook 2 to 3 minutes, or until broccoli raab begins to wilt.
7. Add sun-dried tomatoes, cooked gnocchi, and chickpeas, and cook 2 to 3 minutes more, or until some gnocchi begin to brown.
8. Stir in reserved cooking water, and season with salt and pepper, if desired.

tomatoes, onion, broccoli raab, chickpeas

Taken from www.vegetariantimes.com/recipe/gnocchi-with-chickpeas-and-seared-broccoli-raab/ (may not work)