In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add finely diced shallots and sauté for 1-2 minutes until they become soft and translucent.

Stir in minced garlic and a pinch of red chili flakes to the sautéed shallots, cooking for another minute.

Pour in 1/2 cup of white wine, scraping the skillet's bottom to release any browning bits. Allow the mixture to simmer for about 2-3 minutes.

Bring a pot of water to a boil, add your gnocchi, and cook according to package instructions, typically around 2-3 minutes.

Add 2 tablespoons of tomato paste and your preferred seasoning mix to the skillet, stirring well to combine.

Gradually add 1/2 to 1 cup of the reserved gnocchi cooking water, stirring to bring the mixture to a gentle simmer.

Add a generous handful of fresh spinach to the simmering sauce and cook until just wilted, about 2 minutes.

Add 4 ounces of cream cheese to the skillet, stirring constantly over low heat until completely melted and integrated.

Gently fold in the cooked gnocchi and 4 ounces of chopped smoked salmon, making sure each dumpling is coated.

Taste the mixture and adjust with salt and pepper if needed, then serve immediately.