In a large pan, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the finely chopped shallots and sauté for 1-2 minutes until soft and translucent.

Add minced garlic and a pinch of red chili flakes. Cook for an additional minute while stirring.

Pour in half a cup of white wine and allow it to bubble as it deglazes the bottom of the pan for about 1-2 minutes.

Bring a large pot of salted water to a boil and add the gnocchi. Cook until they float, typically 2-3 minutes, then drain, reserving about 0.5 cup of pasta water.

Stir in 1-2 tablespoons of tomato paste and Italian seasoning. Gradually mix in reserved pasta water and let simmer for 2-3 minutes.

Add a handful of fresh spinach and stir until it wilts, about 2-3 minutes.

Reduce heat to low and add room-temperature cream cheese, stirring until melted into a smooth sauce.

Gently fold in the cooked gnocchi and flaked smoked salmon until evenly coated.

Serve in bowls garnished with chopped parsley or dill, and enjoy!