Fast & Easy Dinner: Corn and Arugula Gnocchi in a Cream Sauce

I've made this dinner a few times now, and after the first time, I knew it was a keeper. No lie it is seriously scrumptious and surprisingly so. I've had corn in soup and casserole, but I never thought to put it in pasta. Brett has more than once requested that we have "that gnocchi recipe with corn in it and what not". It is one of his favorite meals now. Lucky me, it is exceedingly simple and fast to make. I will admit I found this recipe a few years ago while perusing the net in the search of healthy and cheap dinners. We were living in our first apartment, and I was new to planning meals. Much of my inspiration at times came from the internet, but I almost always modify recipes of meals, because the list of ingredients is too expensive for my bunch. With this meal, most of the ingredients I already had around the house except arugula and gnocchi, and it looked so unique. If it's different, I want to try it. 

First off...Gnocchi

If you do not know what gnocchi is, they are basically little potato dumpling that take the place of pasta in a dish. Luckily, with the spread of cuisines, you can buy them in your local grocery store. Yes, they sell them even at Walmart. Some stores have whole wheat version or mini gnocchi, but I love the classic gnocchi the most. At the stores, they may be hidden on the top shelf next to the pasta, but I promise you they are there, and they are worth the 2-3 dollars.

Gnocchi Facts

1. Gnocchi is Italian for dumpling.
2. Since gnocchi is made of potatoes, it is extremely filling. A little serving goes a long way. We always have leftovers.
3. Gnocchi takes 3 minutes to cook in boiling water! Over 2x fast as noodles!
4.  Gnocchi floats to the top of boiling water when it's done.
5. They are heavenly little bundles of joy that you will want to buy again and again.

Gnocchi can be prepared in the simplest of ways with a good marinara or my sister's favorite with pesto. Pesto Gnocchi and grilled chicken can be a complete dinner, but if you want to push your boundaries, I suggest you try this dish.

Note: I made a double batch of this recipe. This recipe will make half as much. 

 Boil water and add gnocchi. They are done when they float to the top of the pot - about three minutes or so.












Add corn, cream, seasonings, and cream cheese into a pan and stir for about 10 minutes.

 These are probably seasonings you already have at home. Also, if you cannot eat spicy food, leave the crushed red pepper out, but I think a little makes all the difference.

 Add cooked gnocchi back in.

 Stir in arugula and serve! Yum!

Corn and Arugula Gnocchi in a Cream Sauce

Modified from Better Homes and Garden
Servings: 4 servings 1 cup each
Time: 20 minutes max

2 cups frozen whole kernel corn

1 pound shelf-stable potato gnocchi

3/4 cup half-and-half 

3 ounce package cream cheese, cut up (regular, reduced fat, or neufchatel will work)

1/2 teaspoon each salt, garlic powder and dried basil or oregano

1/4 teaspoon freshly ground black pepper

3 cups torn fresh arugula (or spinach if arugula is not available)

 

Crushed red pepper (optional)

Directions

1. In large pot cook gnocchi according to package directions. Drain gnocchi reserving 1/2 cup of the pasta water. Do not rinse.
2. For cream sauce, in medium saucepan combine corn half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently until the cream cheese is melted into the sauce and corn is heated. Stir in reserved pasta water.
3. Return cooked pasta to sauce; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.

 And done! In the words of Barefoot Contessa, now how easy was that!