In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped shallot, sautéing for 1-2 minutes until softened and translucent. Incorporate minced garlic and red chili flakes, cooking for an additional minute until fragrant.

Pour in ½ cup of white wine, stirring continuously. Allow it to simmer for about 3-4 minutes, or until the liquid has mostly evaporated.

Bring a large pot of salted water to a rolling boil. Drop in the gnocchi and cook for 2-3 minutes or until they float to the surface. Reserve about ½ cup of the cooking water, then drain the gnocchi.

Stir in 2 tablespoons of tomato paste and 1 teaspoon of Italian seasoning into the skillet. Gradually add 200 ml of reserved gnocchi cooking water, mixing thoroughly.

Add fresh spinach to the skillet and cook down for about 2-3 minutes, stirring occasionally.

Add 8 oz of room-temperature cream cheese into the skillet, stirring constantly until it melts and integrates smoothly into the sauce.

Gently fold in the cooked gnocchi and flaked hot smoked salmon, adjusting seasoning with salt and pepper.

Transfer to serving plates, garnishing with freshly chopped dill and serve immediately.