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Combine salmon seasoning in small bowl then evenly coat both sides of the fillets.
Heat ½ tbsp oil in a large non-stick pan over medium-high heat then add the fillets. Fry for 3mins until lightly charred/crisp on the bottom, then flip & fry for 2mins. Add butter & baste for 1min, or until just about cooked through & lightly charred on both sides. The salmon will lightly blacken from the seasoning, but you don't want to burn, so lower the temp if you need to at any point. Timings depend on thickness of the salmon & it'll carry on cooking slightly as it rests.
Remove salmon & place on a plate to one side, then lower the heat to low-medium. Add the garlic & chilli flakes & fry until the garlic just about starts to colour (careful it doesn't burn), then stir in the tomato puree & fry for a min.
Pour the stock then stir in cream cheese (I find this easiest with a whisk). Stir in parmesan, sun dried tomatoes & basil, then stir in the resting juices & spinach for 1-2 mins until it starts to wilt. During this time bring a large pot of salted water to a boil. Add gnocchi & cook for 1 min, then use a slotted spoon to transfer it straight into the pan.
Give it a good stir until the sauce thickens and the gnocchi finishes cooking through, adding a splash more of the gnocchi water if needed. Check for seasoning, then serve!