Bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions, usually until they float to the surface, about 2-3 minutes. Once cooked, drain and set aside.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the peeled and deveined shrimp, seasoning lightly with salt and pepper. Cook for about 2 minutes on each side until pink and opaque. Remove shrimp from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Toss in the minced garlic and sauté for about 30 seconds until fragrant but not browned. Add the red pepper flakes and stir to combine.
Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Stir in the heavy cream, lemon juice, and lemon zest. Allow the sauce to simmer gently for 3-5 minutes until it thickens slightly.
Add the cooked gnocchi and shrimp back into the skillet. Toss gently to coat everything evenly in the creamy lemon garlic sauce. Taste and adjust seasoning with salt and pepper as needed.
Sprinkle freshly chopped parsley over the top and finish with a generous grating of Parmesan cheese. Serve immediately while warm and creamy.
