Let the cream cheese soften at room temperature for a few minutes or microwave it for 20–30 seconds to make stirring easier; roughly chop the drained artichokes and mince the garlic.
Heat the olive oil in a large skillet over medium heat, then add the softened cream cheese and stir until it begins to melt and loosen.
Add the minced garlic and cook, stirring, for about 1 minute until fragrant.
Pour in the broth and stir until the sauce is smooth and combined with the cream cheese.
Add the gnocchi and chopped artichokes to the skillet and stir to coat them in the sauce.
Top with the packed spinach (do not stir it in yet), cover the pan, and cook for 5 minutes to wilt the spinach and heat the gnocchi through.
Remove the lid, stir in the grated Parmesan, and cook uncovered for 2–3 more minutes until the cheese melts and the gnocchi are tender.
Season with salt and pepper to taste, give everything a final stir, and serve immediately.
