Set a large skillet or saucepan/saucier over medium heat. Make sure to use one that you have a lid for. While the skillet comes to temperature, blend the cottage cheese, lemon zest, vegetable broth, and a pinch of salt until very smooth. This can be done with an upright blender or an immersion blender (my choice for easy clean up). Set aside for now.

Add the olive oil to the skillet and when it begins to shimmer, add the shallot and a pinch of salt. Cook, stirring regularly, until the shallot starts to turn golden (about 2-3 min), then add the garlic. Cook for 1 minute then add the blended cottage cheese mixture. Stir the sauce constantly. When it just starts to simmer, add the gnocchi and artichokes. Stir to coat the gnocchi in the sauce then cover the skillet or pan and cook everything for 5 minutes. Remove the lid then stir in the spinach and parm. Cook for another 2-3 minutes uncovered until the spinach is wilted and gnocchi is cooked through and pillowy soft. 

Serve with extra parm on the side and a garnish of finely chopped parsley if desired.

Store leftovers in the fridge and enjoy within 3 days. The gnocchi will absorb the sauce as it cools down so I recommend adding a few splashes of water, broth, or milk to the pan when reheating leftovers.