In a nonstick skillet, melt the garlic butter and fry the gnocchi until golden brown, 5 to 7 minutes. Set aside.
In the same skillet, fry the shallot in the garlic butter until translucent. Add the garlic and continue cooking for 2 minutes. Pour in the cream and simmer over medium heat, 1 to 2 minutes. Add the Parmesan flakes, baby spinach and chives. Continue cooking for another 2 minutes.
Meanwhile, in a nonstick skillet, brown the shrimp and scallops in the garlic butter for about 4 to 5 minutes.
Add seafood and gnocchi to the sauce. Mix everything and season to taste.
Cyberentrepreneur, blogger, food editor and mother of 3 little boys