Shrimp and Gnocchi with Creamy Parmesan Sauce

• 1 pound large peeled and deveined shrimp

• 1 (16-ounce) package gnocchi

• 2 tablespoons unsalted butter

• Salt and pepper to taste

• 2 tablespoons chopped fresh parsley

• 1/4 cup unsalted butter

• 4 cloves garlic, minced

• 2 tablespoons all-purpose flour

• 1/2 cup chicken broth

• 1/2 cup good pinot grigio

• 1 teaspoon dried thyme

• 1/2 teaspoon dried basil

• 1/2 tablespoon fresh lemon zest

• 1/2 cup half and half

• 1/2 cup freshly grated Parmesan

• 2 cups fresh spinach

• Salt and pepper to taste

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain.

Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes, set aside.

To make the parmesan sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, about 1-2 minutes. Whisk in flour for about 1 minute.

Gradually whisk in chicken broth, wine, thyme, basil and lemon zest. Cook, whisking constantly, until incorporated, about 1-2 minutes.

Stir in half and half and Parmesan until slightly thickened, about 2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.

Stir spinach in and cook until slightly wilted.

Stir in shrimp and gnocchi, and gently toss to combine.

Serve immediately, garnished with parsley.