In a large pot filled with water, season with salt and cook the gnocchi to the instructions on the package. They will only take about 2-3 minutes to cook so plan accordingly.
In a large pan on medium heat, add some olive oil and the shrimp. Season the shrimp with salt and pepper. Sear for about 2 minutes a side and cook 80% of the way. Remove from the pan and set aside. (NOTE: You will finish cooking the shrimp the remaining 20% in the sauce).
Next in the same pan, add the butter and shallot. Sauté till translucent. Add the red pepper flake, fresh thyme, and garlic. Sauté till fragrant for about 1 minute. Next, add the flour and stir into the shallots. Deglaze with white wine and reduce by 1/2. Once the wine has reduced for a few minutes add the chicken stock and bring to a simmer.
Next add the heavy cream and optional, sun-dried tomatoes. Stir until combined and bring to a gentle simmer. Next add the Parmesan cheese and season with more salt and pepper to taste. Lastly, add the shrimp back to the pan along with the blanched asparagus, fresh chopped parsley, and basil. Add the cooked gnocchi and mix until covered in the sauce. Once the shrimp is cooked through you are ready to eat!
(NOTE: if the sauce is too thick, you can add a little more stock to thin it out).
Enjoy!
