Creamy gnocchi with Tuscan shrimp rev

• 12 oz Potato Gnocchi• 10–12 large prawns, peeled and deveined• 1 tablespoon of olive oil• 2 tablespoons of butter• 3 minced garlic cloves• 1⁄2 cup sun-dried tomatoes, chopped• 1 cup baby spinach• 3⁄4 cup heavy cream• 1⁄3 cup grated parmesan• Salt and black pepper to taste• Fresh basil (for garnish)1️⃣ Cook the gnocchi:• Boil gnocchi in salted water according to package instructions. Drain it and put it aside.2️⃣ Pop the shrimp:• In a frying pan, heat the olive oil on medium-high.• Add the shrimp, season slightly and poach 1-2 minutes per side. Remove and put away3️⃣ Make the sauce:• In the same pan, melt the butter. Saute the garlic and sun dried tomatoes for 1-2 minutes.• Pour in heavy cream and slow down. Stir in parmesan until it is melted and smooth.4️⃣ Combine and finish:• Add gnocchi, spinach and shrimp to the sauce.• Toss gently to coat everything and let the spinach wither. A season to be savored.5️⃣ Serving :• Hot plate with a sprinkle of fresh basil and cracked black pepper.⸻Pro tip:Toast your gnocchi in a skillet for 2 minutes before tossing in the sauce for an extra texture! 🔥✨