Potato Gnocchi with shrimp and peas

3/4 pound large shrimp (about 30 pieces), peeled and deveined-not cooked
2 tbls evoo
2 teaspoons fresh rosemary-chopped
1 teaspoon fresh parsley - chopped
1/4 teaspoon red pepper flakes
1 clove garlic, chopped
3 cups gnocchi
1/4 cup fresh peas (canned or cooked from frozen)
1 tbls thinly sliced green onion
1 small can sundried tomatoes in oil (remove oil and chop)-optional
small baby portabellas chopped (optional)

Toss shrimp with 1 tbls evoo, rosemary, parsly, red pepper flakes, and garlic.  Refrigerate for 3 hrs.  Bring 8 cups salted water to boil.  Add gnocchi.  Drain when gnocchi float about 5min.  reserving 1/4 cup liquid.

Combine remaining 1tbls oil with sundried tomatoes, mushrooms (if using), peas, green onion and saute in large pan over high heat.  Season with salt and pepper to taste.  Add shrimp with tomatoes and mushrooms are just about soft.

Add gnocchi and cook until shrimp are pink and just cooked through.  About 5 min.

Serve warm.