Heat 2 tablespoons olive oil in a large skillet over medium heat. Saut8E onion and garlic until softened, for about 5 minutes. Reduce heat to medium-low, and saut8E pepper, artichoke hearts and peas for 10 to 12 minutes.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. Remove from heat, drain, rinse briefly under cold water and put in a large serving bowl. Drizzle with remaining 1 tablespoon olive oil.To serve, spoon cooked vegetables over gnocchi, sprinkle with gorgonzola and garnish with parsley.Wine SuggestionsThe cheese in this pasta dish is spicy and salty, so you’ll need a big, bold, Italian red to fully enjoy its flavor. The Poliziano Rosso di Montepulciano is an elegant wine that would be great with this dish.