Heat olive oil in a large deep pan or Dutch oven over medium heat. Add the diced shallot and sauté for 1–2 minutes until softened.

Stir in the chopped garlic and red chilli flakes, cooking for another minute until fragrant.

Pour in the non-alcoholic white grape juice or seafood broth and let it simmer until slightly reduced.

Meanwhile, bring a pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain and set aside.

Add the tomato paste to the pan and stir well with the shallots and garlic. Sprinkle in the Italian seasoning.

Pour in 200 ml of water (or reserved gnocchi cooking water) and bring the mixture to a gentle simmer.

Add the fresh spinach and cook for 2–3 minutes until wilted.

Stir in the cream cheese and mix until it melts into a smooth, creamy sauce.

Let the sauce bubble gently for about a minute.

Add the cooked gnocchi and flaked hot smoked salmon, stirring carefully so the gnocchi is fully coated.

Season with salt and pepper to taste.

Serve immediately with chopped parsley on top if desired.