Gnocci, Sweet Corn, & Arugula in Cream Sauce


Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: Serves 4

VEGETARIAN. I asked several employees at my grocery store if they had gnocci, but no one could find it (possibly because they had no idea what I was asking for. ‘Gnocci’ is one of those words I’m kind of afraid to say in public because I still sort of have no idea if I’m pronouncing it correctly).  I’m sure it would taste better with the gnocci, but I just used whole-wheat penne instead, and it was delicious.


  • 2 small ears of fresh sweet corn or 2 cups frozen whole kernel corn
  • 1 pound shelf-stable potato gnocchi (or 4 servings of any pasta you want)
  • 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 cups torn fresh arugula
  • Crushed red pepper (optional)


  1. 1. Cook gnocchi (or other pasta) 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.
  2. 2. 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.
  3. 3. Return cooked pasta to pot. 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.