1Heat the Colavita olive oil in a sauté pan over medium heat.
2Add the garlic and cook until lightly browned, about 3 minutes.
3Add the artichoke hearts and peas sauté for 1 minute.
4Add the lemon juice, mint, and salt and pepper to taste.
5Bring a large pot of water to a rolling boil. Once it is boiling, add a generous pinch of salt and the gnocchi.
6Boil the gnocchi according to the package instructions, about 2-3 minutes. The gnocchi will float to the top once they are cooked.
7Reserve 1 cup of the gnocchi cooking water to add to the sauce if necessary.
8Remove the gnocchi with a slotted spoon and add to the sauce. If the mixture seems dry, add a little bit of the reserved gnocchi water, just a splash at a time.
9Remove from the heat and add the grated Parmigiano Reggiano. Mix to combine.
10Garnish with lemon zest and extra mint.