Mix together the marinade and toss it with the shrimp. Allow to marinate for 2 hours in the refrigerator.
Boil the gnocchi according to the package directions. Drain and set aside.
Heat 2 TBSP of oil in a large skillet. Saute the zucchini, garlic and shallots for 7-8 minutes on medium high heat until the zucchini is slightly charred. Add in the shrimp and cook for another 3-4 minutes until the shrimp shells are hot pink and the shrimp is opaque. Transfer the shrimp and veggie mixture into a large serving bowl. In the same skillet, heat 1 TBSP of olive oil and toss in the gnocchi, stirring it around until the gnocchi starts to turn brown around the edges.
Add the gnocchi to the shrimp and zucchini and toss with the pesto, salt, pepper and crushed red pepper flakes. Serve immediately.
Recipe by Kitchen Belleicious at https://kitchenbelleicious.com/2015/04/28/shrimp-zucchini-and-pesto-gnocchi/