Spinach-Artichoke Gnocchi Skillet with Feta

• 2 tablespoons extra-virgin olive oil
• 3 medium cloves garlic, thinly sliced (1 tablespoon)
• 2 tablespoons unsalted butter
• 12 ounces gnocchi (2 cups)
• 1 (5-ounce) package baby spinach
• 1 (12-ounce) package frozen artichoke hearts, thawed and chopped (about 2 cups)
• ½ cup heavy cream
• ½ cup crumbled feta cheese, divided
• 2 tablespoons lemon juice
• 1 teaspoon Italian seasoning
• 1 tablespoon thinly sliced fresh chives

1. Heat 2 tablespoons oil in a large nonstick skillet over medium heat. 
2. Add sliced garlic; cook, stirring often, until golden brown, about 5 minutes. 
3. Remove from heat; using a slotted spoon, transfer the garlic to a paper towel–lined plate. 
4. Reserve the oil in the pan.
5. Add 2 tablespoons butter to the oil in the pan; swirl over medium-high heat until melted. 
6. Add 12 ounces gnocchi; cook, stirring and tossing occasionally, until golden brown and crisp, 8 to 10 minutes. 
7. Spoon into a medium bowl. 
8. Reserve the oil in the pan.
9. Add 1 (5-ounce) package baby spinach and the chopped artichoke hearts to the pan; cook over medium heat, stirring and folding until the spinach has just wilted, about 2 minutes. 
10. Return the gnocchi to the pan; stir to combine.
11. Remove from heat; add ½ cup heavy cream and ¼ cup feta. 
12. Stir until incorporated and creamy, about 1 minute. 
13. Add 2 tablespoons lemon juice and 1 teaspoon Italian seasoning; stir to combine. 
14. Top with 1 tablespoon chives, the remaining ¼ cup feta and the reserved crispy garlic.