Step 1: Bring a large pot of salted water to boil. Cook gnocchi according to package directions until they float to the surface, about 2-3 minutes for fresh or 4-5 minutes for frozen. Reserve 1/2 cup pasta water before draining.

Step 2: While gnocchi cooks, melt butter in a large skillet over medium heat. Add minced garlic and cook for 30 seconds until fragrant.

Step 3: Pour white wine into the skillet and let it simmer for 1 minute to cook off the alcohol. Add heavy cream and bring to a gentle simmer.

Step 4: Season the cream sauce with salt and pepper, then stir in fresh dill and lemon juice. Let the sauce reduce slightly for 2-3 minutes.

Step 5: Add the cooked gnocchi to the cream sauce along with capers and red onion slices. Gently toss to coat, adding reserved pasta water if needed to loosen the sauce.

Step 6: Remove skillet from heat and carefully fold in the flaked smoked salmon, being gentle to keep the pieces intact.

Step 7: Sprinkle with Parmesan cheese and additional fresh dill. Taste and adjust seasoning with more lemon juice, salt, or pepper as needed.

Step 8: Serve immediately in warm bowls, garnished with extra dill and a crack of black pepper.