Bring a pot of salted water to a boil and add the gnocchi. Cook according to package instructions, usually about 2-3 minutes or until they float to the surface. Use a slotted spoon or colander to drain and set aside.
Heat olive oil in a large skillet over medium-high heat. Add the shrimp seasoned with salt, pepper, and half the Italian seasoning. Cook for 2-3 minutes on each side until they turn pink and opaque. Remove shrimp from the pan and set aside.
In the same skillet, reduce the heat to medium. Add minced garlic and sauté until fragrant, about 30 seconds. Then stir in chopped sun-dried tomatoes and the remaining Italian seasoning. Pour in the chicken broth and heavy cream, stirring to combine. Let the mixture simmer gently for 3-5 minutes until it thickens slightly.
Return the cooked shrimp to the skillet, followed by the drained gnocchi. Sprinkle in the grated Parmesan cheese and stir gently to coat everything in that creamy, flavorful sauce. Adjust seasoning with salt and pepper as needed.
Transfer the creamy sun-dried tomato shrimp gnocchi to plates or a large serving dish. Garnish with torn fresh basil leaves for a pop of color and freshness. Serve immediately and enjoy!
