Gnocchi with Sweet Corn and Arugula

Ingredients

• 12 oz. frozen or shelf-packaged gnocchi

• 2 ears of corn

• 1 cup half and half

• 1 3-oz package ream cheese, cut up into cubes

• 1/2 teaspoon salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon dried basil or oregano

• 1/4 teaspoon freshly ground black pepper

• 3 cups fresh torn arugula

• crushed red pepper (optional)

Directions

1. Shuck and clean corn and set aside near stove.

2. In a large pot or Dutch oven, cook gnocchi according to package directions. Add ears of corn to pot to cook for the last 5 minutes of cooking time.

3. Remove corn with tongs and place on a cutting board before draining gnocchi. Drain gnocchi, reserving 1/2 cup of pasta water in pot (do not rinse gnocchi).

4. In a medium saucepan, combine half and half, cream cheese, salt, garlic powder, dried herb and black pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water. Return cooked pasta to pot. Cut kernels off cobs and add to pot.

5. Pour cream sauce over pasta and gently stir to combine. Heat through for about 1 minute. Stir in arugula. Dish onto individual serving bowls or plates and sprinkle with additional salt, pepper, dried herb and crushed red pepper, if desired.

From https://www.lovethatfood.com