Rating: 4 stars
145 Ratings
  • 5 star values: 71
  • 4 star values: 37
  • 3 star values: 20
  • 2 star values: 7
  • 1 star values: 10

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

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Read the full recipe after the video.

Recipe Summary

total:
20 mins
Servings:
4
Yield:
4 cups
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Ingredients

Ingredient Checklist

Directions

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.

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  • 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.

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; fat 13g; cholesterol 40mg; saturated fat 7g; carbohydrates 46g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 3g; protein 8g; vitamin a 826IU; vitamin c 4.7mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 32.3mcg; vitamin b12 0.2mcg; sodium 908mg; potassium 234mg; calcium 101mg; iron 0.5mg.
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