Heat 2 tablespoons of olive oil over medium heat. Sauté 1 finely chopped shallot for about 2 minutes until it softens.

Add 2 minced garlic cloves and a pinch of red chili flakes, stirring for another minute.

Pour in ½ cup of white wine and reduce for 2-3 minutes until mostly evaporated.

Cook 1 pound of gnocchi according to package instructions, which takes about 2-3 minutes until they float.

Stir in 2 tablespoons of tomato paste and 1 teaspoon of Italian seasoning mix, then pour in 200 ml of water and let simmer for about 5 minutes.

Incorporate 2 cups of fresh spinach into the sauce and cook until wilted, about 2 minutes.

Turn down the heat and stir in 4 ounces of room-temperature cream cheese until smooth and creamy.

Fold in the cooked gnocchi and 4 ounces of flaked smoked salmon, ensuring every piece is coated. Serve immediately, garnished with fresh parsley.