Another recipe from Better Homes & Gardens strikes again! I love those guys! I'm definitely their new biggest fan. I would have never thought of putting these ingredients together, but after tasting them in this dish, I don't know how I'll ever keep them away from each other in the kitchen.
The creamy, soft gnocchi was great contrast to the the tasteful crispiness of the corn and arugula. I threw in some mushrooms (leftover from yesterday), too. The recipe originally calls for less corn, but I wanted three whole ears (corn is in my blood, so to speak). Also I changed the herb seasoning to fresh basil. The basil went so well with the arugula and creamy sauce. We'll definitely be making this one again. It was light, and had a little taste of everything.
Ryan said it needed bacon :)
Gnocchi, Sweet Corn & Arugula in Cream Sauce
recipe based on Better Homes & Gardens
3 medium-sized fresh sweet corn on the cob
3 C fresh arugula (I used a mix of fresh arugula and spinach)
3/4 C fresh mushrooms, chopped (optional)
1 pound potato gnocchi
3/4 C half and half (or half heavy cream, half whole milk/skim)
3 oz light cream cheese
1 t salt
1 t garlic powder
1 t fresh basil, julienne
1/4 t black pepper
Pinch of crushed red pepper
Parmesan cheese for sprinkling
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, transfer to cutting board. Drain gnocchi, but make sure to reserve 1/2 cup of pasta water. Don't rinse your gnocchi.
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, stirring 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 salt, pepper, basil, and crushed red pepper if desired. Enjoy it, man.
I was featured!