Start by finely chopping the small onion and mincing the garlic cloves. Heat the olive oil in your skillet over medium heat. Add the chopped onion and sauté for about 2-3 minutes until it becomes translucent. Then, stir in the minced garlic and cook for an additional 1-2 minutes, allowing the garlic to become fragrant but not browned.
Pour in the broth and squeeze in the juice of your lemon, making sure to catch any seeds. Bring the mixture to a simmer, allowing the flavors to meld together for about 5 minutes.
Lower the heat and slowly whisk in the heavy cream until it is fully incorporated. Season with salt and pepper to taste. Let this simmer for a few minutes to allow the sauce to thicken slightly.
While your sauce is simmering, cook the gnocchi according to the package instructions. They typically only take a few minutes to float to the surface of boiling water, indicating they are done. Drain and set aside.
Add the raw shrimp to the sauce, cooking until they turn pink and opaque, which will take about 3-4 minutes. Be careful not to overcook them, as shrimp can become tough if left on the heat too long.
Gently fold the cooked gnocchi into the creamy shrimp mixture, ensuring each piece is coated in that luscious sauce. Serve immediately, garnished with freshly chopped parsley if desired for a pop of color and flavor.
