Quick & Cozy Cheesy Spinach Artichoke Gnocchi Bake Recipe - The Pass and Provisions

Ingredients

• 1 pound (450g) potato gnocchi
• 4 oz (115g) cream cheese, softened
• 2 cups (60g) fresh spinach, roughly chopped
• 1 (14 oz/400g) can artichoke hearts, drained and chopped
• 1 cup (240 ml) heavy cream (or half-and-half for a lighter version)
• 1 cup (100g) shredded mozzarella cheese
• ½ cup (120 ml) milk
• ½ cup (50g) grated parmesan cheese
• 3 cloves garlic, minced
• 1 tbsp olive oil
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional, for heat)