Heat the olive oil in a large nonstick skillet over medium heat. Add about 20 "Tasty Low Carb Gnocchi" and cook for 2 minutes. Turn the after one minute. Remove and transfer to a bowl.
Add the butter, shallots, and garlic to the skillet and cook for 2 minutes - stir until fragrant.
Raise the heat to medium-high. Add the broth and asparagus and cover. Cook until asparagus is barely tender - about 3 minutes. Salt and pepper the shrimp and add to the skillet. Cover and cook for 2 minutes. Turning once.
Uncover, lower the heat to medium, and add the gnocchi to the skillet, along with the lemon juice. Stir to incorporate and cook for 2 minutes. Take off the heat, add the parmesan and cover for 2 minutes. Serve immediately.
To stay Keto, use our Ricotta Garlic Gnocchi. We usually have a batch in the freezer and can easily make this delicious recipe in less than half hour. Make sure your gnocchi are thawed before cooking.