Heat some cooking oil in a large pan over a medium-high heat. Add the minced beef, break it up with a spoon or spatula, and then cook until it’s browned all over.

Add the red onion and red pepper and cook for 5 minutes until softened.

Stir in the garlic paste, smoked paprika and tomato paste. Cook for 1 minute.

Pour in the chopped tomatoes, then fill the empty tin about half full with water and add that too. Stir well.

Add the gnocchi, stir well, then cover with a lid and cook for 4 to 5 minutes, stirring occasionally, until the gnocchi is soft.

Stir through the cream cheese, parmesan and parsley until smooth, creamy and glossy.

Taste and adjust the seasoning if needed, then serve with extra parmesan on top.