Place the cashews in a bowl, cover with boiling water, and set aside. Wash and halve the tomatoes, peel and finely dice the shallot, and cut the sun-dried tomatoes into thin strips.

Pat the salmon fillets dry with kitchen rolls, cut into approximately 4 centimeter cubes and mix in a bowl with 1 teaspoon of oil in which the dried tomatoes are packed, as well as salt and pepper.

Add 2 more teaspoons of the tomato oil to a pan and sauté the shallots with a pinch of salt until translucent. Add the tomatoes, cut-side down, to the pan and sauté for about 3 to 5 minutes. Meanwhile, drain the cashews and blend them with the milk until smooth.

Once the tomatoes are nice and soft, add the sun-dried tomatoes and tomato paste to the pan and sauté for about a minute, stirring constantly. Reduce the heat slightly and deglaze the pan with the cashew cream. Add the water, gnocchi, and spinach, stir well, and simmer gently over medium heat for 10 to 12 minutes, or until the gnocchi are tender. Stir regularly during cooking.

Meanwhile, preheat the air fryer to 185°C for about 2 to 3 minutes. Then, distribute the salmon cubes in the air fryer and cook at 185°C for 5 to 6 minutes until medium-well.

To serve, divide the Marry Me gnocchi pan between two plates and top with the salmon cubes, sprinkle with Parmesan cheese if desired.