Light Gnocchi & Shrimp Alfredo

Mushrooms:
1-2 Tbsp olive oil
16 oz sliced mushrooms
Italian seasoning
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Gnocchi & Peas:
2 10 oz bags cauliflower gnocchi
2 Tbsp butter
10 oz frozen peas
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Shrimp:
1 lb raw shrimp, peeled
1 Tbsp olive oil
Italian seasoning
1 Tbsp. minced garlic

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Sauce:
1 tablespoon extra virgin olive oil
2 tablespoons cornstarch
1 cup broth vegetable or chicken
1/2 cup skim milk
1/2 cup non fat plain greek yogurt room temperature
1/4 teaspoon salt
1 teaspoon garlic powder
1/4 teaspoon black pepper
1/2 cup freshly grated parmesan

Place shrimp in a bowl with seasoning and garlic. Set aside.

In a large skillet, heat the 1-2 Tbsp oil and add the mushrooms. Saute until the moisture cooks off and mushrooms begin to brown. Sprinkle with Italian seasoning toward the end of cooking time. Place in a bowl and cover. 

Bring a saucepan of water to a boil. Add gnocchi and stir minimally so they don't fall apart. To the large skillet that was used for mushrooms, add 2 Tbsp butter and melt it. Just as the gnocchi have just begun to float, remove them with a slotted spoon and transfer to the butter in the skillet.  Stir minimally, gently turning them after a couple of minutes so they can brown without falling apart. Once they're all brown, place on a plate. Meanwhile, use the hot water in the saucepan to cook the peas for about 2 minutes, then drain well and add to mushroom bowl.

In the empty skillet, heat 1 Tbsp oil and add shrimp. Cook 1-2 minutes each side until fully cooked. Pour peas, mushrooms, and gnocchi all back into the skillet and toss with the shrimp.

While shrimp cook, begin the sauce in the saucepan. 
Heat olive oil in a large sauce pan over medium heat.
Sprinkle with cornstarch and cook for one minute, stirring constantly.
While whisking, slowly add in broth and milk.
Continue whisking to combine until smooth.
Raise heat to medium high and bring the mixture to a simmer.
Once simmering, simmer for about 2 minutes, until it starts to thickened, again, whisking constantly.
Remove from heat and little by little, whisk in greek yogurt.
Once combined, place back on the heat (medium) and stir in Parmesan cheese, salt, pepper, and garlic powder.
Bring to a simmer and simmer for an additional 2 minutes, whisking constantly.