Staying Stylish in Suburbia

Gnocchi with sweet corn and arugula in cream sauce

Friday, February 7, 2014

When I first saw this recipe I had to give it a try. Let's just say I'm glad I did. There is so much to love about this one. The soft gnocchi (potato pasta) mixed with the sweet crutch of the corn and tender spice of the arugula all drizzled in cream sauce. It's a killer combination that sounds fancy but is super easy to make. Give it a try this weekend and tell me what you think! xo


2       ears of corn
1       pound shelf-stable potato gnocchi
3/4    cup half-and-half or light
1       3 ounce package cream cheese, cut up
1/2    teaspoon each salt, garlic powder and dried oregano
1/4    teaspoon freshly ground black pepper
3       cups of fresh arugula
         crushed red pepper to test (optional)

Cooking Instructions

Cook corn by boiling in salted water until tender (no more than 7 min). Then drain.

cut corn and separate into kernels.

Cook gnocchi according to package instructions. The basic concept is to pour gnocchi in salted boiling water and wait until pasta rises to top before draining. That part is kinda fun to watch. :)

Combine cooked corn kernels and pasta 

For the cream sauce combine half-and-half, cream cheese, garlic powder, oregano, red pepper and salt to taste. Cook over medium heat for 10 minutes, stirring frequently. You can also add a little of the pasta water to thin it out a bit if needed. 

Combine gnocchi, sweet corn, cream sauce and arugula.


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