Step 1

Heat 2 Tbsp. of the olive oil in a large skillet (preferably non-stick) over medium heat. Once hot, add gnocchi and use a wooden spoon to break apart any that are stuck together. Cook, undisturbed, for 3 minutes, until lightly browned. Stir, and continue cooking, stirring only occasionally, to allow the gnocchi to lightly brown on all sides, for another 6 minutes. Once the gnocchi is browned and tender, transfer to a bowl.

Step 2

To the same skillet over medium heat, add remaining 2 Tbsp. olive oil, along with shallots, garlic, and red pepper flakes. Cook 3 minutes, until aromatic. Stir in Dijon mustard and sun-dried tomatoes. Next, add spinach, and cook until wilted, about 2 minutes.

Step 3

Stir in artichokes, heavy cream, salt, and pepper; cook 2 minutes.Add cooked gnocchi back to skillet; toss to coat. Stir in fresh thyme, and cook 1 more minute. Divide into 4 bowls.