Season the salmon fillets with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear salmon for 3-4 minutes per side until cooked. Set aside to cool, then flake into chunks.

Boil gnocchi in salted water according to package instructions until they float. Drain, reserving 1/4 cup of the pasta water.

In the same skillet over medium heat, melt the butter and sauté the minced garlic for 1 minute until fragrant.

Pour in the white wine to deglaze the pan, scraping up browned bits. Simmer for 2 minutes to reduce.

Lower heat to medium-low, stir in the heavy cream and simmer for 3-4 minutes until slightly thickened. Stir in Parmesan cheese until smooth.

Add the cooked gnocchi to the cream sauce, tossing to coat. Add reserved pasta water if needed to reach desired consistency.

Gently fold in the flaked salmon, fresh dill, and lemon juice. Heat through for 1 minute.

Serve immediately in shallow bowls, garnished with extra dill and Parmesan.