Heat 2 tablespoons of olive oil in a deep, non-stick pan over medium heat until shimmering.

Add a finely chopped shallot and sauté for 1-2 minutes until tender. Stir in 2 minced garlic cloves and a pinch of red chili flakes, cooking for 1 more minute.

Pour in ½ cup of white wine, stirring to deglaze the pan, and let simmer for 2-3 minutes.

Bring a separate pot of salted water to a boil. Add the gnocchi and cook until they float, about 2-3 minutes. Reserve ½ cup of cooking water, then drain.

Return to the sauté pan and add 2 tablespoons of tomato paste and 1 teaspoon of Italian seasoning, stirring to combine.

Pour in 200 ml of reserved gnocchi cooking water and bring to a gentle simmer for 3-4 minutes.

Add a generous handful of fresh spinach and cook until wilted, about 2-3 minutes.

Stir in 8 oz of cream cheese until melted. Fold in the drained gnocchi and 4 oz of flaked hot smoked salmon, heating through for 2-3 minutes.

Taste and adjust seasoning with salt and pepper, then serve immediately garnished with fresh parsley.