Step 1

Heat the olive oil in a large, deep pan or Dutch oven and sauté the shallot for 1-2 minutes over medium heat.

Step 2

Stir in the garlic and red chilli flakes and continue to cook for another minute. Add the white wine and allow it to cook until the alcohol mostly evaporates.

Step 3

Meanwhile, bring a pot of water to a boil and cook the gnocchi according to the instructions on the package.

Step 4

Add the tomato paste to the pan with the onions, then stir in the Italian seasoning mix. Pour 200 ml water (you can use some of the water you’re cooing the gnocchi in) and bring to a simmer.

Step 5

Stir in the spinach and simmer for 2-3 minutes until wilted. Next, add in the cream cheese and stir until it melts completely.

Step 6

Allow the sauce to bubble for a minute, then stir in the cooked gnocchi and flaked hot smoked salmon.

Step 7

Season to taste and serve immediately, topped with some freshly chopped parsley if you like.