Cook shrimp

• Heat a large high-sided skillet until hot on medium heat. Add 2 tablespoons of olive oil (you can use oil from sun-dried tomatoes) – it should run easily but not sizzle or burn.

• Add raw shrimp (peeled and deveined), without overcrowding (you might have to cook in 2 batches). Sprinkle Italian seasoning, red pepper flakes, and salt over the shrimp.
• Cook shrimp, flipping it once or twice, on medium heat, about 3-4 minutes total, until pink in color. Do not overcook.
• Remove shrimp from the skillet.

Cook veggies

• Add asparagus (ends trimmed), seasoned generously with salt, and chopped sun-dried tomatoes to the same skillet. Add a small amount of olive oil (from sun-dried tomatoes), if needed.
• Cook on medium heat for 5-10 minutes until the asparagus is cooked through. Remove the asparagus and sun-dried tomatoes to a plate.

Cook gnocchi

• To the same skillet, add gnocchi. If they are stuck to each other, break them up. Add 1 more tablespoon of olive oil to the skillet if there is not enough oil left from cooking the asparagus. Season with salt and red pepper flakes, to taste.
• Cook on medium heat and stir gnocchi until all are well coated with olive oil and not stuck together for about 1 minute. Close with the lid, and cook gnocchi on medium heat for about 5 more minutes until crispy.

Assembly

• Add cooked shrimp, asparagus, sun-dried tomatoes, and cherry tomatoes to the skillet with the crispy gnocchi.
• Stir to coat and cook on low-medium heat until the shrimp is reheated, 1 or 2 minutes. Remove from heat.
• Season with more salt and pepper if needed.