Bring a large pot of salted water to a rolling boil over high heat. Carefully drop in the gnocchi and cook until they float to the top, about 2-3 minutes. Using a slotted spoon, transfer the gnocchi to a colander to drain, reserving a cup of the cooking water for the sauce.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the diced shallot and sauté for 3-4 minutes until it becomes translucent and fragrant. Stir in the minced garlic and a pinch of red chili flakes, cooking for an additional 30 seconds until the garlic softens but does not brown.

Pour in a splash of white wine, scraping the bottom of the pan to release any flavorful bits. Allow the wine to simmer for about 2-3 minutes, cooking until the alcohol has mostly evaporated and the liquid has reduced.

Mix in 2 tablespoons of tomato paste and 1 teaspoon of Italian seasoning, stirring them into the aromatics until evenly blended. Gradually add about half of the reserved pasta water, bringing the mixture to a gentle simmer for 3-5 minutes.

Fold in the fresh spinach leaves and let them wilt in the sauce, cooking for about 2-3 minutes. Stir gently to incorporate it thoroughly, ensuring it retains its fresh texture.

Reduce the heat to low and gradually stir in the room-temperature cream cheese until it melts smoothly into the sauce. If needed, adjust the consistency by adding more reserved pasta water.

Carefully fold in the cooked gnocchi and chunks of smoked salmon, blending them just enough to heat through. Plate the dish immediately, garnishing with freshly chopped parsley if desired.