Recipes and Cooking Gnocchi, Sweet Corn & Arugula in Cream Sauce 4.1 (145) 10 Reviews 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. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on May 1, 2012 Print Rate It Share Share Tweet Pin Email Total Time: 20 mins Servings: 4 Yield: 4 cups Jump to Nutrition Facts Ingredients 2 small ears of fresh sweet corn or 2 cups frozen whole kernel corn 1 pound shelf-stable potato gnocchi ¾ cup half-and-half or light cream 1 3 ounce package cream cheese, cut up ½ teaspoon each salt, garlic powder and dried basil or oregano ¼ teaspoon freshly ground black pepper 3 cup torn fresh arugula Crushed red pepper (optional) Directions 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. Andy Lyons 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. Rate it Print Nutrition Facts (per serving) 328 Calories 13g Fat 46g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 328 % Daily Value * Total Fat 13g 17% Saturated Fat 7g 35% Cholesterol 40mg 13% Sodium 908mg 39% Total Carbohydrate 46g 17% Total Sugars 3g Protein 8g Vitamin C 4.7mg 24% Calcium 101mg 8% Iron 0.5mg 3% Potassium 234mg 5% Folate, total 32.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.