Tomato & Artichoke Gnocchi

1 16-ounce package shelf-stable gnocchi
1 small onion, sliced
1 small red bell pepper, diced
4 cloves garlic, thinly sliced
1 Tbs fresh oregano chopped, plus more for garnish
1 can chickpeas, rinsed
1 can diced tomatoes
1 box 9-ounce frozen artichoke hearts, thawed and chopped
8 pitted Kalamata olives, sliced
1 Tbs red wine vinegar
¼ tsp 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.
Sprinkle with oregano, if desired.