Bring a large pot of salted water to a boil. Cook the gnocchi or pasta according to the package instructions. Drain well and set aside, reserving half a cup of the pasta cooking water.

In a large skillet over medium heat, saute the minced garlic and chopped artichoke hearts until fragrant and slightly browned, about 2 to 3 minutes.

Pour the heavy cream into the skillet, then stir in the grated Parmesan cheese, black pepper, and red pepper flakes. Bring the mixture to a gentle simmer.

Add the fresh baby spinach to the simmering sauce, stirring continuously until the spinach leaves are just wilted, about 1 to 2 minutes.

Add the cooked gnocchi or pasta into the skillet, tossing well to ensure everything is evenly coated in the cream sauce. Add a splash of the reserved pasta water if the sauce needs to be thinned out. Serve immediately.