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. 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. 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. 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.