This week, chef Alison Milwe Grace of AMG Catering and events  shows Tina Redwine how to make Gnocchi with sautéed shrimp in parmesan cream sauce.

● 1 (16-ounce) package Gnocchi

● 2 tablespoons unsalted butter

● 1 pound 16/20 shrimp, peeled and deveined

● Kosher salt and freshly ground black pepper, to taste

● 2 tablespoons chopped fresh parsley leaves

● 1/4 cup unsalted butter

● 4 cloves garlic, minced

● 2 tablespoons all-purpose flour

● 1 cup chicken broth, or more, as needed

● 1 teaspoon dried thyme

● 1/2 teaspoon dried basil

● 1/2 cup half and half*

● 1/2 cup freshly grated Parmesan

● Kosher salt and freshly ground black pepper, to taste

In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.

Melt butter in a large skillet over medium high heat. Add shrimp, salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

To make the garlic parmesan cream sauce, melt butter in the skillet skillet over medium heat. Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. Whisk in flour until lightly browned, about 1 minute.

Gradually whisk in chicken broth, thyme and basil. Cook, whisking constantly, until incorporated, about 1-2 minutes. Stir in half and half and Parmesan until slightly thickened, about 1-2 minutes. If the mixture is too thick, add more half and half as needed; season with salt and pepper, to taste.

Stir in shrimp and gnocchi, and gently toss to combine.

Serve immediately, garnished with parsley, if desired.