For Gnocchi:
2 lb. baked potatoes
½ C. basil, finely chopped
Salt to taste
1 large egg
1 ½ tsp. unsalted butter, melted
1 ½ C. all purpose flour
2 tsp. olive oil

For Sauce:
2 tsp. olive oil
1 tsp. garlic, chopped
1 tsp. shallots, chopped
1 pound medium-sized shrimp (or substitute shrimp for two 6-oz. chicken breasts, cooked and diced)
1 C. sweet peas
1 C. chardonnay
1 C. cream
1 tsp. unsalted butter
1 2-oz. block of parmesan cheese

Peel and dice potatoes, then place in a large sauce pot with cold water to cover. Add salt and bring water to a boil over high heat. Lower heat and simmer for about 30 minutes or until the potatoes are cooked. Drain and mash. Place a stock pot on the stove with two quarts of water, a tsp. olive oil and a pinch of salt, and bring to a boil. Place the mashed potatoes into a bowl. Add flour a little at time. Add the egg and the butter, blend well. Add the basil and salt & pepper, mix well. Continue to add flour slowly, blending well after each addition. The amount of flour will vary depending upon the moisture in the potatoes. You should add sufficient flour to make dough that is smooth and elastic enough to form into gnocchi easily. Place ½ C. flour in a small bowl. Break off a workable amount, roll into tube shape and cut into desired size. Next, dust the gnocchi in the flour bowl and place onto a cookie sheet lined with wax paper until sauce is made.. Once all gnocchi is ready to cook, drop into boiling water for 5 minutes or until gnocchi floats to the top. Remove with a slotted spoon and set aside in a bowl with a tsp. olive oil until all is cooked. Then add to the sauce when ready.

Wash and clean shrimp or chicken breast and set aside. If you using shrimp make sure they are peeled and deveined; tail may or may not be left on according to preference. Sauté shrimp or chicken until almost cooked through. Set aside and dice when cooled. Place a medium-sized sauté pan onto the stove with a tsp. olive oil over medium high heat. Add garlic, shallots and sauté for 1 minute. Next, add shrimp or diced chicken breast turning over once the shrimp start to get pink and adding white wine and cream. Simmer until slightly thickened. Add salt and pepper to taste. Add sweet peas and gnocchi, mix well. With a vegetable peeler shave parmesan cheese into pan with sauce. Simmer about 5 minutes, while blending in cheese.. Add butter to the sauce and stir. Serve and top off with a little chopped parsley for garnish.