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Heat the olive oil in a large pan or Dutch oven and fry the chorizo for 2-3 minutes over medium heat until slightly crunchy.
Add the shallot and red bell pepper and continue to cook for 3 more minutes, stirring occasionally, until the veggies soften.
Meanwhile, bring a large pot of water to a boil, salt it generously and cook the gnocchi according to the instructions on the package.
Back to the pan, stir in the garlic and red chilli flakes and continue to cook for another minute until fragrant.
Pour in the wine and cook for a minute until the alcohol evaporates, then stir in the tomato paste.
Take out half a cup of water from the pot the gnocchi are cooking into. Add the cream cheese and the gnocchi water and stir until you get a smooth, creamy sauce. Add some extra water as needed if it looks too thick.
Stir in the baby spinach and allow the sauce to simmer for 1-2 minutes until it wilts. Add the cooked gnocchi and toss to smother them in the sauce.
Stir in the grated Parmesan, season to taste and serve immediately, with some extra grated Parmesan on top if you like.