Gnocchi, Sweet Corn & Arugula in Cream Sauce

Shelf-stable gnocchi is a great go-to ingredient for 30-minute meals. In this easy dinner recipe, it stars with two of summer's best fresh vegetables--sweet corn and arugula--for one bright and colorful dish.

Gnocchi, Sweet Corn & Arugula in Cream Sauce
129 users rated this recipe an average rating of 4.0
4 servings
Serving Size:
1 cup
4 cups
Start to Finish:
20 mins
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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 each salt, garlic powder and dried basil or oregano
teaspoon freshly ground black pepper
cups torn fresh arugula
Crushed red pepper (optional)


  1. 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.
  2. 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.
  3. 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

Change Up:

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
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