Spinach and artichoke gnocchi

If you've been following my blog, you know how much I adore my spinach and artichoke dip. Looking for an excuse to legitimize eating it for dinner, I've converted this dip into various main dishes, but I believe I've finally perfected the ultimate one: spinach and artichoke gnocchi. In fact, this is my new favorite recipe!

Gnocchi are tucked into a creamy sauce filled with spinach and artichokes and enveloped by cheesy goodness. In addition to being one of the tastiest things I've made in a long time, it couldn't be easier. It involves no chopping at all. It's a one-pot meal that is ready in less than 20 minutes. For those who love that golden brown top reminiscent of classic spinach and artichoke dip, just pop it under the broiler for a few minutes.

This recipe serves three but can easily be doubled--and I regret not doing so because I'm already craving more! Leftovers reheat beautifully—just add a splash of liquid. 

Spinach and artichoke gnocchi
1 cup broth (or water plus 1 t  Better than Bouillon)
1/2 t garlic powder
1/2 t Italian seasoning (optional)
1/2 t Worcestershire sauce (optional)
8-10 oz chopped spinach (frozen but thawed is fine)
8-14 oz can artichokes, drained and roughly chopped

black pepper
red pepper flakes
1 lb shelf stable gnocchi
4 oz or 1/2 block reduced fat cream cheese (if you're at a loss for what to do with the second half, it freezes beautifully)

3 oz (about 1 cup) shredded Italian cheese (I like an Italian cheese mix with Parmesan)

In a large oven-safe skillet, bring broth, seasonings, spinach, and artichokes to a simmer on the stovetop. Add gnocchi and simmer for 4 minutes. Remove from heat and stir in cream cheese and most of the shredded cheese until melted. Top with remaining shredded cheese. You can stop there, but if you want to take it over the top, brown the top by broiling for 3-5 minutes.