Bring a large pot of salted water to a boil.

Cook gnocchi according to package directions until they float to the surface.

Drain the gnocchi, reserving 1/2 cup of cooking water.

Set the gnocchi aside.

Heat sun-dried tomato oil in a large pot over medium-high heat.

Add sliced onion and cook until softened and beginning to brown (5-7 minutes).

Increase heat to high.

Add broccoli raab and cook until it begins to wilt (2-3 minutes).

Stir in sun-dried tomatoes, cooked gnocchi, and chickpeas.

Cook until some gnocchi begin to brown (2-3 minutes).

Stir in the reserved cooking water.

Season with salt and pepper to taste.

Serve immediately.