Bring a large pot of generously salted water to a boil. Add the gnocchi and cook until they float to the top. Drain and rinse thoroughly with water to keep them from sticking.

Pat the shrimp dry and season with garlic powder, salt, and pepper.

Heat 1 tablespoon oil in a wide pot over medium-high heat. Once the oil is hot, add 2 tablespoons butter. As soon as the butter is melted and bubbly, add the shrimp and arrange them into an even layer. Fry without moving for 1–2 minutes. Flip and cook 1–2 minutes more. Do not overcook! It’s alright if the shrimp aren’t all perfectly opaque. Transfer them to a large bowl.

Melt the remaining 2 tablespoons butter into the pot. Adjust the heat to medium heat. Add the onion and cook, stirring often, for 8–10 minutes until it begins to brown around the edges and soften completely.

Add the hot honey and stir to coat the onions. Add the flour and stir to coat. Cook for 1–2 minutes.

Slowly stir in the broth or water. Continue stirring until completely smooth. Once the liquid begins to bubble, stir in the cream and Parmesan. Taste and season with salt, pepper, and a pinch of red pepper flakes if you like. Simmer for 5 minutes.

Stir in the lemon juice and zest and the fresh parsley. Add the shrimp and gnocchi and let bubble in the sauce for 3–5 minutes just to warm the gnocchi and shrimp. Taste and season once more.

Spoon the shrimp and gnocchi into shallow bowls. Garnish with more parsley if you like. Enjoy!