• Before starting, wash and dry all produce. 
• Heat a large non-stick pan over medium. 
• When hot, add 1 tbsp butter, then swirl the pan until melted. Add gnocchi. (NOTE: For 4 servings, cook gnocchi in 2 batches, using 1 tbsp butter per batch.) Cook for 7-8 min, turning occasionally, until golden.
• Transfer gnocchi to a plate. 

• Meanwhile, trim, then cut green beans into 1-inch pieces. 
• Using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper.
• Reheat the same pan from step 1 over medium-high.  
• When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.**
• Remove from heat. 
• Carefully wipe out pan.

• Reheat the same pan from step 2 over medium-high. 
• When hot, add green beans, peas and 1/4 cup (1/2 cup) water. Cook for 3-4 min, stirring occasionally, until water evaporates. 
• Add 1 tbsp (2 tbsp) oil. Cook for 1 min, stirring often, until veggies are tender-crisp. 

• Meanwhile, heat a small pan over medium. 
• When hot, add half the garlic spread (use all for 4 servings) and panko. Cook for 2-3 min, stirring often, until golden and toasted. 
• Remove the pan from the heat, then add Parmesan. Stir to combine. Set aside. 

• To the large pan with veggies, add cream cheese, cream, garlic puree, 1/4 cup (1/2 cup) water and cooked gnocchi. 
• Cook for 1-2 min, stirring often, until sauce thickens slightly and coats gnocchi. 
• Divide gnocchi between plates. 
• Top plates with shrimp.
• Sprinkle Parmesan-panko topping over top. 

If you've opted to add shrimp, using a strainer, drain and rinse shrimp, then pat dry with paper towels. Season with salt and pepper. Reheat the same pan from step 1 over medium-high. When hot, add 1/2 tbsp (1 tbsp) oil, then shrimp. Cook, stirring occasionally, until shrimp just turn pink, 3-4 min.** Remove from heat. Carefully wipe out pan. Reuse the same pan in step 3.

Divide gnocchi between plates. Top plates with shrimp.