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.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

328 calories; 13 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 40 mg cholesterol; 908 mg sodium. 234 mg potassium; 46 g carbohydrates; 1 g fiber; 3 g sugar; 8 g protein; 0 g trans fatty acid; 826 IU vitamin a; 5 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 32 mcg folate; 0 mcg vitamin b12; 101 mg calcium; 1 mg iron;

Reviews (10)

147 Ratings
  • 5 star values: 72
  • 4 star values: 38
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 10
Rating: 5 stars
Used spring mix instead of arugula. It was really good. I will definitely make it again.
Rating: 4 stars
Easy, pretty and delicious! I did have to cook the corn (used frozen) before the gnocchi as the gnocchi only took 2 minutes. I made the cream sauce as the pasta water was heating. then added the reserved pasta water- that way the sauce was warm and the pasta didn't have to sit. I used a spinach/arugula mix and added a bit of fresh basil, a light sprinkling of cheese. The red pepper flakes added a bit of zing. Great weeknight meal.
Rating: Unrated
Pretty good,  Really easy and fast.  Will make again.
Rating: Unrated
I've never encountered a 3 oz package of cream cheese. Is that a typo, or is it just a 3 oz portion of a larger package of cream cheese?
Rating: Unrated
The sweet and the creamy and the peppery arugula combined are just so wonderful...this is going to go into rotation...super meal!!!
Rating: Unrated
i forgot to reserve the water from the pasta and had to use fresh water, but the meal was still yummy. would be good with spinach too
Rating: Unrated
I made it according to the recipe and it was delicious!!!
Rating: Unrated
Delicious recipe altogether. I made it for the first time and the boyfriend loved it. Instead of using arugula, I used spinach and it turned out just as delicious I'm sure.Next time, I'll add some chicken to get some protein out of it ;)
Rating: Unrated
I added chicken and used a spinach/arugula salad mix blend. It was really yummy!
Rating: Unrated
Loved it! Super delicious. I was impressed with myself for making such a yummy dish. I substituted the arugala with spinach and used only about 3/4 tsp of garlic. And instead of dried basil, I used fresh and sauteed it with a little EVOO. I would recommend softening your cream cheese before putting it in the pan with the cream, that will help it blend a little easier. Hope you enjoy this as much as I did! Oh, and the leftovers were even better!