• Salt
• Extra-virgin olive oil
• 3 baby artichokes, trimmed and cut into 1⁄4-inch wedges
• 1 large shallot, minced
• Juice from 1 small orange
• Pinch of dried thyme
• 1⅓ pound small ready-made gnocchi
• ¾ cup (about 2 ounces) freshly grated Parmigiano-Reggiano cheese

Bring a large saucepan of salted water to boil over high heat.

Meanwhile, generously coat a large, high-sided skillet with oil. Heat over medium heat. Add the artichokes and shallot; cook, stirring occasionally, until the shallot is softened, about 3 minutes. Add the juice, thyme and a pinch of salt. Bring to a simmer and cook, stirring occasionally, until the artichokes are tender, about 10 minutes.

Add the gnocchi to the boiling water and stir. As gnocchi float to the surface, remove with a slotted spoon and transfer to the skillet. Cook, stirring gently, until gnocchi absorb some of the sauce, about 3 minutes. Remove from heat, sprinkle with cheese and serve.