Preparation of basil pesto: in a mortar, combine basil, pine nuts, parmesan cheese, garlic, extra virgin olive oil and beat all until you get a creamy pesto. Shell the shrimp, sauté in a pan with a drizzle of extra virgin olive oil and add the pesto. Cook the gnocchi, drain and add them to the pesto. Sauté in off-flame pan. Serve hot.