Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions—usually about 2 to 3 minutes or until they float to the surface. Use a slotted spoon to transfer the gnocchi to a colander and drain well. Set aside.
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2 minutes. If using turkey bacon, add it now and sauté for another minute to combine flavors. Remove from heat.
In a large mixing bowl, combine the softened cream cheese, sour cream, garlic powder, onion powder, salt, and pepper. Stir until smooth and creamy. Fold in the cooked spinach (and turkey bacon if using) along with the chopped artichoke hearts.
Add the drained gnocchi to the bowl with the creamy spinach and artichoke mixture. Gently toss to coat every piece evenly with the sauce.
Preheat your oven to 375°F (190°C). Transfer the gnocchi mixture to a greased baking dish. Sprinkle the shredded mozzarella and grated parmesan cheese evenly over the top.
Bake uncovered for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown. For an extra crusty top, switch your oven to broil for the last 2-3 minutes—just keep a close eye to prevent burning.
Let the bake cool slightly before serving. This dish pairs wonderfully with a crisp side salad or some roasted veggies. Enjoy!
