Gnocchi Alfredo with Grilled Shrimp

Gnocchi are delicious small potato dumplings with a chewy texture. I've also made "potato" salad with them before (Rachael Ray's idea) and it was really popular. I made this (relatively light) version of gnocchi alfredo for dinner last night and served it with a salad. I can't remember where this recipe came from or if I made it up. Anyway, gnocchi alfredo with shrimp...

1 box potato gnocchi
3 tbsp. butter
3 tbsp. flour
1 cup milk (approximately)
3/4 cup shredded or grated parmesan (approximately)
1/2 cup frozen green peas
1 cup sliced fresh mushrooms
salt & pepper
10-12 raw shrimp, tails & shells removed

Bring a small pot of water to boil. When it boils, add the gnocchi and cook about 3-5 minutes. When they're nearly done, add the peas, which will cook almost instantly. Drain & return to pot.

Meanwhile... in a large skillet, melt the butter and immediately whisk in the flour, 1 tablespoon at a time, whisking constantly to create a smooth roux. When it's smooth, begin adding milk a little a time, whisking it in until you have a nice alfredo sauce thickness.

Add cheese and whisk until smooth. If the mixture gets too thick, add a little more milk. Salt & pepper the sauce to taste. Set this skillet aside.

In a separate medium skillet or grill pan (or, I guess you could use the gnocchi pot if you leave the gnocchi and peas in the colander), heat a little olive oil and cook the shrimp. Add the mushrooms midway through the cooking. Salt and pepper them, and you may choose to add a little oregano or other spices.

Now that everything's done, toss the gnocchi and peas in the sauce, then top with the shrimp and mushrooms!

This makes two servings.