In a deep pan, heat a drizzle of olive oil over medium heat. Add finely chopped shallots and sauté for 1-2 minutes until soft and translucent.

Stir in minced garlic and a pinch of red chili flakes, cooking for another minute until fragrant.

Pour in a splash of white wine, allowing it to simmer for 2-3 minutes until reduced.

In a separate pot, bring water to a boil. Add gnocchi and cook for 2-3 minutes until they float. Reserve some water, then drain the gnocchi.

Back in the pan, stir in tomato paste and Italian seasoning, mixing for 1-2 minutes. Add about 200 ml water or reserved gnocchi water and simmer.

Fold in fresh spinach, cooking just until wilted, about 2-3 minutes.

Reduce heat and add cream cheese, stir until melted; adjust with reserved pasta water if necessary.

Gently fold in the cooked gnocchi and chunks of hot smoked salmon, mixing carefully.

Plate immediately, garnishing with parsley if desired.