Gnocchi, Sweet Corn & Arugula in Cream Sauce

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 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 summer gnocchi dish. The original recipe used corn on the cob, but I had some frozen kernels already and decided to use them instead. Saving money like a baller grad student.

Gnocchi, Sweet Corn & Arugula in Cream Sauce

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

Serves 3

Ingredients:

3 medium-sized fresh sweet corn on the cob (I used 1-1/2 cups frozen corn kernels instead)

3 cup fresh arugula (I used a spring mix)

1 lb. whole wheat potato gnocchi

3/4 cup half and half (or half heavy cream, half milk)

3 oz. light cream cheese

1 tsp salt

1 tsp garlic powder

1 Tbsp fresh basil, julienned

1/4 tsp black pepper

Pinch crushed red pepper

Parmesan cheese, for topping

Directions:

  1. In large pot, boil water and cook gnocchi according to package directions, adding in the corn on the cob in the last 5 minutes. Remove corn and transfer to cutting board*. Drain gnocchi, but make sure to reserve 1/2 cup of pasta water.
  2. For the cream sauce, combine half and half, cream cheese, salt, garlic powder, fresh basil, and pepper in a medium saucepan. Cook over medium for about 10 minutes, whisking until cream cheese has evenly dispersed throughout sauce. Stir in reserved pasta water.
  3. Slice your corn off the cob.
  4. In a medium bowl, combine your pasta sauce, corn, gnocchi and arugula. Sprinkle with additional basil, and crushed red pepper if desired.

* If using corn kernels, just drain along with the gnocchi and skip step 3.

Source: Adapted slightly from Baking with Blondie.

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