Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once hot, add the chopped shallot and sauté until softened, about 1-2 minutes.

Stir in minced garlic and red chili flakes, cooking for an additional minute.

Pour in ½ cup of white wine and let it sizzle for 2-3 minutes until reduced.

In a pot, bring salted water to a boil, then add 1 pound of gnocchi and cook until floating, about 2-3 minutes. Reserve ½ cup of cooking water.

In the skillet, stir in tomato paste and Italian seasoning, gradually adding reserved pasta water until desired consistency.

Fold in 3 cups of spinach, stirring until wilted, then mix in 8 ounces of softened cream cheese until melted.

Gently fold in the cooked gnocchi and 6 ounces of flaked hot smoked salmon.

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