Start by bringing a large pot of salted water to a rolling boil. Add the gnocchi and cook according to package instructions (2-3 minutes or until they float). Use a slotted spoon to remove and set aside.

In a large skillet over medium-high heat, add olive oil and butter. Once melted, season shrimp with salt and pepper, and sauté for 2-3 minutes on each side until pink and opaque. Remove and keep warm.

Reduce heat to medium, add another tablespoon of butter to the skillet. Sauté diced onion for 6-8 minutes until soft. Stir in minced garlic and cook for 1 minute until fragrant.

Stir in hot honey and sprinkle flour. Cook for 1-2 minutes to create a roux. This prevents lumps and adds depth of flavor.

Gradually whisk in water until it comes to a gentle boil. Stir in heavy cream and Parmesan, allowing to simmer for about 5 minutes until thickened.

Add the drained gnocchi to the creamy sauce and toss gently to coat. Ensure each piece absorbs the flavor.

Return the shrimp to the skillet along with lemon juice and parsley. Stir and let simmer on low for another 3-4 minutes.

Transfer to bowls and garnish with extra parsley and Parmesan. Serve hot.