Fill a large pot with salted water and bring it to a boil—this will be used for the gnocchi later. While the water heats, pat the shrimp dry with paper towels and season generously with salt and pepper on both sides. Finely dice the onion into 1/4-inch pieces, mince the garlic, and measure out all remaining ingredients including the hot honey, flour, lemon juice, parsley, and basil. Having everything prepped and ready will let you work smoothly once you start cooking the sauce.

Heat 1.5 tablespoons olive oil and 3 tablespoons butter in a large skillet over medium-high heat. Once the butter is foaming, add the seasoned shrimp in a single layer and cook for about 1 minute without moving them—this develops a light golden color. Flip the shrimp and cook for another 1-2 minutes until they're just cooked through (they should be opaque and slightly firm). Transfer the cooked shrimp to a bowl and set aside. I like to slightly undercook the shrimp here since they'll cook a bit more when combined with the sauce later, keeping them tender and juicy.

In the same skillet, melt 3 tablespoons butter over medium heat. Add the diced onion and sauté for 6-8 minutes, stirring occasionally, until it becomes soft and lightly golden—this builds a sweet, savory foundation for your sauce. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn't burn. Stir in the hot honey and flour, cooking for 1-2 minutes while stirring—the flour will thicken the eventual sauce and create a light roux base.

While the sauce base is developing, add the gnocchi to the boiling salted water from Step 1 and cook according to package directions (usually 2-3 minutes, until the gnocchi floats to the surface and stays there). Meanwhile, whisk the water, heavy cream, and freshly grated Parmigiano Reggiano into the sauce mixture from Step 3, stirring constantly to avoid lumps. Season the sauce with salt, pepper, and red pepper flakes to taste, then simmer gently for about 5 minutes to allow the flavors to meld and the sauce to thicken slightly. Drain the cooked gnocchi when ready and set aside.

Add the drained gnocchi from Step 4 and the cooked shrimp from Step 2 to the sauce. Pour in the lemon juice and fold in the minced parsley gently, cooking everything together for 3-4 minutes over medium heat until the shrimp is warmed through and the flavors are well combined. The fresh lemon juice brightens the rich cream sauce beautifully, so don't skip it. Taste and adjust seasoning if needed.

Divide the shrimp gnocchi among serving bowls, making sure each bowl gets plenty of sauce. Garnish with fresh chopped basil and a sprinkle of freshly grated Parmigiano Reggiano. Serve immediately while hot.