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Melt one Tbs. of butter in a large skillet over medium-high heat. Add the shrimp in a single layer, season with a pinch of salt and sear for 2 minutes. Flip another 2 minutes, until they’ve got good sear marks all over and opaque in the middle. Remove them from the pan and set aside.
To the skillet, add the remaining Tbs. of butter. Once melted, add the sliced garlic and sauté for 30 seconds to a minute. If you need to add a splash of chicken stock right about now to deglaze, go ahead. Scrape up the browned bits with a wooden spoon. Flavor!
Add the stock, cream and gnocchi. Give the pan a wiggle to get everything coated, slide the lid on and simmer on medium heat for 3-5 minutes. Taste one gnocchi to make sure it’s toothy and tender. Once it’s to your liking, zest the lemon into the pan, and squeeze the juice in. Taste it now and add another pinch of salt to get it exactly how you like it.
Add the spinach to the gnocchi and gently stir to wilt. You may need to do this in batches. You can do this off the heat, too.
Nestle the shrimp back into the gnocchi, tuck in fresh basil leaves here and there, give it another squeeze of lemon (if you have extra wedges!) and dust with freshly grated parmesan.
It’s just divine! Fancy in flavor, but so simple in process.
You’ll love it. Serves four!