Boil salted water in a large pot. Add gnocchi and cook until they float, about 2-3 minutes. Remove and set aside.

In a skillet, heat olive oil over medium heat. Sauté garlic until fragrant. Add spinach and cook until wilted.

Pour in heavy cream and bring to a simmer. Stir in Italian herbs, crushed red pepper, and tomato puree. Cook until thickened.

Fold in smoked salmon and warm through for 2 minutes.

Combine gnocchi with the sauce. Add Parmesan and season with salt and pepper.

Serve immediately, garnished with extra Parmesan and herbs if desired.