First, I heat a large frying pan over medium heat and spray it with a little oil. I add the sliced meat-free sausages and use a spoon to break them up into smaller pieces. Once they start to brown, I toss in the crushed garlic, oregano, and chili flakes, frying them for about a minute until fragrant.

Next, I stir in the stock, Philadelphia cream cheese, and grated Parmesan, mixing everything until it’s well combined. Then, I add the gnocchi to the pan and bring the sauce to a gentle simmer. I let it cook for a few minutes until the gnocchi is tender and cooked through.

Once the gnocchi is ready, I add the diced sun-dried tomatoes and a handful of spinach, giving everything a good stir. I let it cook for just a couple of minutes until the spinach wilts down.