Directions

• Rinse the parsley thoroughly and chop very finely.
• Peel seven or eight cloves of garlic and cut the root and off of them.
• Zest a lemon and juice half
• Light your fire to medium. Put 2 tablespoons of oil in a 12 inch non-stick pan.
• Once hot, pour 1 pound gnocchi into the hot oil. Let these cook for approximately 10 minutes. Stir them every minute or so.
• When they look golden brown temporarily transfer them to a plate.
• Now put another 2 tablespoons of olive oil into the same pan over medium heat.
• When the oil is warmed up, dump your garlic into the pan. Stir this for about 30 to 45 seconds.
• Add the wine.
• Put in a 1/2 tsp salt, 1/2 tsp. pepper, a pinch of red pepper flakes and stir it up.
• Let the wine reduce to around half.
• Now slide the shrimp on top of the mixture.
• Move them around the pan for about two minutes and make sure that they are pink on both sides.
• When they are ready return the gnocchi to the pan. Add the the lemon zest and parsley.
• Add a couple of tablespoons of water if dry.
• Once everything is combined, turn off the heat.
• Squeeze half of your lemon over the top and serve.
• Enjoy!