Finely chop the onion and garlic.

Heat the olive oil in a large, deep skillet or sauté pan over medium heat. Add the onion and cook for 2–3 minutes, until softened.

Add the garlic and cook for about 1 minute, stirring frequently so it becomes fragrant without browning.

Pour in the broth and bring it to a gentle boil.

Add the lemon juice and most of the lemon zest, reserving a little zest for serving. Pour in the heavy cream and stir until combined. Bring the sauce to a very gentle simmer.

Add the uncooked gnocchi and stir gently so it is coated in the sauce. Cover the skillet and cook over medium-low heat for 4 minutes.

Remove the lid and stir the gnocchi well. Add the shrimp and reduce the heat to low.

Cook uncovered for about 3 minutes, stirring regularly, until the shrimp are opaque and cooked through. Avoid overcooking them, as they can quickly become rubbery.

Season your Creamy Lemon Shrimp Gnocchi with salt and black pepper to taste.

Serve immediately with fresh parsley and the reserved lemon zest scattered over the top.