1. In a skillet, heat the oil. Add the shallots and cook over medium heat for 3 minutes. Pour in the white wine, reduce the heat to low and let it reduce by half.

2. Add the seafood, parsley, and star anise. Add the cream, mix, cover and let simmer for 10 minutes.

3. In a pot of boiling salted water, cook the gnocchi for 10 minutes. When they float, they are cooked. Drain.

4. Remove the star anise and transfer the cooked gnocchi to the seafood mixture. Mix and serve hot.