Gnocchi, Sweet Corn & Arugula in Cream Sauce

Gnocchi, sweet corn, & arugula in cream sauce is a summery and peppery dish packed with flavor. Top with fresh basil and a side of garlic bread.

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I forgot to tell you some news… I submitted a manuscript on Monday to be reviewed and hopefully published!

One of two actually as I have a second coming right behind it. Just have to finish up some minor experiments before I can wrap it up but should be nearing completion within a couple days.

Then once that has been completed all I have to worry about it reformatting them both to fit in my dissertation, and finishing the dissertation itself! Is that all?

Yes I am somehow still cooking for myself despite everything I freak out about on a daily basis. Besides, I am trying to soak up every last morsel of summer cooking.

Some people have already started to embrace the fall flavors for cooking, but I am not ready yet! I cannot imagine eating anything pumpkin when it is still 90 degrees outside so I made this fresh summery gnocchi, sweet corn, & arugula with cream sauce.

The original recipe uses fresh sweet corn on the cob, but if you only have frozen kernels feel free to use them instead. Saving money like a baller grad student.

One year ago: Reese’s Peanut Butter Oatmeal Breakfast Cookie

Two years ago: Almond Berry Overnight Slow Cooker Oatmeal

GNOCCHI, SWEET CORN & ARUGULA IN CREAM SAUCE

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Yield: 3 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3 medium-sized fresh sweet corn on the cob, husked*
• 3 cup fresh arugula
• 1 lb. potato gnocchi
• 3/4 cup half and half, room temperature
• 3 oz. cream cheese, room temperature
• 1 tsp garlic powder
• 1 tsp salt
• 1/4 tsp black pepper
• Pinch crushed red pepper
• 1 Tbsp fresh basil, julienned
• Parmesan cheese, for topping

Directions

1. In large pot, boil water and cook gnocchi according to package directions. Remove gnocchi using a slotted spoon to a colander and then add the corn on the cob to the boiling water for 5 minutes. Remove corn and transfer to cutting board. Briefly dunk the arugula in the boiling water to blanche it and immediately remove to the colander with the gnocchi. Reserve 1/2 cup of pasta water and drain the rest.
2. In the same pot over medium heat, whisk together the half and half, cream cheese, garlic powder, salt, black pepper, and crushed red pepper. Cook for about 10 minutes, whisking until thickened. Stir in reserved pasta water and cook another 2 minutes.
3. Meanwhile, slice the corn off the cob.
4. Add gnocchi, corn, arugula, and basil to the sauce. Stir to evenly distribute. Serve sprinkled with additional basil and shredded Parmesan cheese.

Notes

*You could also use 1-1/2 cups frozen corn kernels instead

Source: Adapted slightly from Baking with Blondie., originally from Better Homes & Gardens.

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Post updated 9/7/2023, photo above is the original.