Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped shallot and sauté for 1-2 minutes, stirring occasionally, until they become translucent and fragrant.

Stir in 2 minced garlic cloves and a pinch of red chili flakes. Cook for an additional minute.

Pour in ½ cup of white wine, letting it simmer for about 2-3 minutes until most of the alcohol has evaporated.

Bring a large pot of salted water to a boil. Cook the gnocchi according to package instructions, usually around 2-3 minutes.

Add 2 tablespoons of tomato paste and 1 teaspoon of Italian seasoning to the shallot mixture. Pour in 200 ml of water and bring to a gentle simmer.

Add 2 generous handfuls of fresh spinach to the sauce and cook for 2-3 minutes until wilted.

Turn down the heat to low and stir in 8 ounces of room-temperature cream cheese until melted.

Gently fold in the cooked gnocchi and 4 ounces of flaked smoked salmon into the sauce.

Taste and adjust seasoning with salt and pepper. Cook for another minute.

Serve immediately, garnished with freshly chopped parsley.