Gnocchi, Sweet Corn & Arugula in Cream Sauce
small ears of fresh sweet corn or 2 cups frozen whole kernel corn
pound shelf-stable potato gnocchi
cup half-and-half or light cream
3 ounce package cream cheese, cut up
teaspoon freshly ground black pepper
cups torn fresh arugula
Crushed red pepper (optional)
- In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Use tongs to transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.
- Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
- Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.
From the Test Kitchen
Replace the corn with 1 cup chopped red sweet pepper and/or add 12 oz cooked shrimp after tossing with gnocchi with the cream sauce.
Nutrition Facts(Gnocchi, Sweet Corn & Arugula in Cream Sauce)
- Per serving:
- 328 kcal cal.,
- 13 g fat
- (7 g sat. fat,
- 1 g polyunsaturated fat,
- 3 g monounsatured fat),
- 40 mg chol.,
- 908 mg sodium,
- 46 g carb.,
- 1 g fiber,
- 3 g sugar,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet