There’s something about a great comfort meal on a Sunday night – although I did make this on a weeknight! It’s a pretty quick meal, but feels luxurious in it’s rich cream sauce. The bite of arugula and pepper and the sweetness of the corn make for quite the flavor.
Arugula & Sweet Corn Gnocchi in Cream Sauce
adapted from vegan monologue
(click through for vegan version)
1 lb potato gnocchi
2 small ears fresh sweet corn, kernels cut off and set aside
3/4 cup half and half
3 oz. cream cheese
1/2 tsp salt
2 cloves garlic, minced
1 tablespoon olive oil
1/2 tsp freshly ground black pepper
1/2 tsp dried oregano
3 cups torn arugula
a few shakes of crushed red pepper
2 tbs flour, plus a little more, just in case
Cook gnocchi according to package and add the corn during the last 5 minutes of cooking time. Reserve 1/2 cup pasta water. Do not rinse.
Meanwhile, make cream sauce. Heat the olive oil over medium heat, add the garlic and cook for 2-3 minutes, until just tender. Add half and half, cream cheese, oregano, salt, and pepper in medium saucepan. Cook sauce ingredients over medium heat for 10 minutes, stirring frequently. Add reserved pasta water and flour to sauce, stir until thickened. You can add more flour until desired thickness is achieved. Pour cream sauce over gnocchi, stir in arugula, sprinkle red pepper flakes. Sauce will thicken more as it cools. Serve with additional crushed red pepper flakes.