Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese (block of Philly) (softened)
  • 1 tablespoon olive oil
  • 2 cloves garlic (minced)
  • 1 cup low-sodium chicken or veg broth
  • 1 pound potato gnocchi
  • 1 (14 fluid ounce) can artichokes (packed in water) (drained and chopped)
  • 2 cups (packed) fresh baby spinach
  • 1 cup freshly grated parmesan cheese
  • Salt & pepper (to taste)

Instruction

  • I suggest letting the cream cheese sit on the counter for a while - it's much easier to work with when it's softened or microwave it for 20-30 sec. Roughly chop your artichokes. 
  • Add the olive oil to a skillet over medium heat. Stir in the cream cheese until it's melty.
  • Add the garlic to the pan and cook for about a minute.
  • Add the chicken broth and stir the sauce until it's smooth.
  • Add the gnocchi and artichokes. Give it a good stir. 
  • Add the spinach to the pan. I just let it sit on top.
  • Cover the pan and let it cook for 5 minutes.
  • Stir in the cheese and let the gnocchi cook uncovered for another couple of minutes until it's cooked through. 
  • Season gnocchi with salt & pepper as needed and serve immediately.