Cook potatoes in boiling salted water until knife tender. When you can easily insert a paring knife into the potato and remove it without resistance, this is knife tender.
Cool the potatoes slightly, then carefully peel.
While still warm, put the potatoes through a ricer or food mill into a large mixing bowl.
Fold in the egg, salt, and white pepper.
Gradually add enough flour to form a smooth, slightly sticky dough. If dough seems too dry you can add one more egg.
Briefly knead the dough to incorporate the flour, but do not overwork.
Bring a large pot of salted water to a boil.
Cut the dough into 6 equal pieces and place 1 piece on a lightly floured work surface. Roll into a long rope, about ½-inch in diameter, and slice the rope into pieces ½-inch wide. Toss the cut gnocchi in a little bit of flour so they do not stick together.
Toss shrimp with 1 Tbsp. olive oil, rosemary, and parsley. Set aside in the refrigerator to marinate for at least 30 minutes.
In a heavy bottom sauce pot combine roasted garlic purée and heavy cream, bring to a simmer and cook until it has reduced by 1 cup.
Add gnocchi into a pot of boiling water and cook for 2 to 3 minutes. Once they have risen to the top they should be done. Remove with a slotted spoon and set aside.
In a large sauté pan add 1 tbsp. olive oil. Once hot, add your mushrooms and cook just slightly, then add your shrimp and chard. Cook until done, 3-5 minutes.
Add gnocchi and garlic cream sauce to sauté pan. Season with salt and black pepper.
Garnish with green onions and serve immediately.