In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once the oil shimmers, add 4 ounces of chopped sun-dried tomatoes along with 16 ounces of uncooked potato gnocchi and 5 minced garlic cloves. Toss everything together and sauté for about 2 minutes until the garlic becomes fragrant and the gnocchi begins to brown slightly.

Pour in ½ cup of chicken broth and 1 cup of heavy cream, stirring to combine with the sautéed ingredients. Increase the heat to bring to a boil, then reduce the heat to low and cover. Allow the sauce to simmer gently for about 5 minutes until thickened.

Stir in 5 ounces of fresh spinach and 7 ounces of chopped artichoke hearts into the skillet. Continue cooking over medium heat for another 5 minutes, stirring occasionally until the spinach wilts and the sauce reaches your desired thickness.

Taste the sauce and adjust seasoning as desired, adding ¼ teaspoon of salt, a pinch of red pepper flakes, and ½ teaspoon of paprika. Stir thoroughly and consider garnishing with 1 teaspoon of fresh thyme leaves.