Ingredients:

  • 1 lb potato gnocchi
  • 1 tbsp extra virgin olive oil
  • 2 cloves garlic, minced
  • 4 oz full-fat cream cheese, cubed and softened
  • 1/2 cup heavy cream
  • 1/4 cup vegetable or chicken stock
  • 5 oz fresh baby spinach, roughly chopped
  • 12 oz marinated artichoke hearts, drained and chopped
  • 1/4 tsp red pepper flakes
  • 1 cup shredded mozzarella cheese
  • 1/2 cup freshly grated Parmesan cheese
  • Fresh cracked black pepper to taste

Instructions:

  1. Set your oven to Broil (High). Heat the olive oil in a 12-inch heavy-bottomed oven-safe skillet over medium-high heat.
  2. Add the gnocchi in a single layer. Let them sit undisturbed for 2-3 minutes until the bottoms are golden-brown and slightly puffed. Toss and cook for another 2 minutes.
  3. Reduce heat to medium. Push the gnocchi to the side of the pan and add the minced garlic, sautéing for 30 seconds until fragrant.
  4. Stir in the softened cream cheese, heavy cream, and stock. Whisk gently within the pan until the cream cheese has melted into a smooth, velvet emulsion.
  5. Fold in the chopped baby spinach and marinated artichoke hearts. Season with red pepper flakes and black pepper. Stir until the spinach has just wilted into the sauce.
  6. Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the gnocchi mixture.
  7. Place the skillet under the broiler for 2-3 minutes until the cheese is bubbly and develops a mahogany-colored crust. Serve immediately.