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.
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
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
- 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.
- 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.
- Slice your corn off the cob.
- 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.