Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 finely chopped shallot and sauté for 1-2 minutes until softened and translucent. Stir in 2 minced garlic cloves and a pinch of red chili flakes, cooking for an additional minute until fragrant.

Pour in ½ cup of white wine, allowing it to cook for about 2-3 minutes until the alcohol evaporates and the liquid reduces slightly. Scrape the bottom of the pan to release any flavorful bits as it simmers.

While the sauce is simmering, bring a large pot of salted water to a boil. Gently add 1 package of gnocchi and cook according to package instructions, typically 2-3 minutes, or until they float. Reserve about ½ cup of cooking water, then drain the gnocchi.

Stir in 2 tablespoons of tomato paste and 1 tablespoon of Italian seasoning into the sauté pan, mixing well. Gradually add ½ cup of reserved gnocchi water to adjust consistency. Allow the mixture to simmer for about 3-5 minutes.

Toss in 4 cups of fresh spinach, cooking until wilted, approximately 2-3 minutes. Then, add 4 ounces of cream cheese, stirring until it melts into the sauce, creating a creamy texture.

Gently fold the cooked gnocchi and 6 ounces of flaked hot smoked salmon into the creamy sauce. Stir carefully to avoid breaking the gnocchi and ensure the smoky flavor is evenly distributed.

Transfer the Juicy Smoked Salmon Gnocchi to serving bowls while still hot. Garnish with freshly chopped parsley for added color and freshness. Serve immediately.