In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well.

Heat olive oil in a large skillet over medium high heat. Add gnocchi and cook until golden brown and crisp, flipping once, about 2-3 minutes per side; set aside.

Melt 2 tablespoons butter in the skillet. Add shrimp; season with salt and pepper, to taste. Cook, stirring occasionally, until pink, about 2-3 minutes; set aside.

Add garlic to the skillet, and cook, stirring frequently, until fragrant, about 1 minute. Stir in chicken stock and lemon juice.

Bring to a boil; reduce heat and simmer until reduced by half, about 2 minutes. Stir in remaining 6 tablespoons butter, 1 tablespoon at a time, until melted and smooth.

Stir in gnocchi and shrimp, and gently toss to combine.

Serve immediately, garnished with parsley leaves, if desired.