Wednesday, April 18, 2012

Gnocchi, Sweet Corn & Arugula in Cream Sauce

I tried this recipe from Better Homes and Gardens magazine on a lark and was pleasantly surprised at how easy and tasty it was. Definitely a great recipe for when you're short on time. The recipe said it would take 20 minutes to prepare and it really did. 

Of course, I had to change a few little things from the original. And, we have declared this a "keeper" recipe so I will definitely be making this again soon. 

Gnocchi, Sweet Corn & Arugula in Cream Sauce

(adapted from the May 2012 issue of Better Homes and Gardens)

Serves 4
Approximate cooking time is 20 minutes

 2 cups of fresh or frozen whole kernel corn
1 pound shelf-stable potato gnocchi
 cup half-and-half
1/4 cup 2% milk
4 oz of packaged or whipped cream cheese (I used a reduced-fat version)
teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
1/2 teaspoon oregano
teaspoon freshly ground black pepper
cups torn fresh arugula
Crushed red pepper (optional)

 1) In Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Drain gnocchi and corn kernels, reserving 1/2 cup of the pasta water. Do not rinse.

2) Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herbs, and pepper. Cook over medium heat for 10 minutes, stirring frequently using a whisk. Stir in reserved pasta water.

3) Return cooked pasta to Dutch oven. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herbs, and crushed red pepper.

Notes and Variations: If you don’t love the peppery taste of arugula, you could easily substitute fresh spinach. I also think that you could add in a cup of shredded roast chicken for a more robust meal. And, I am sure that shrimp would be tasty as well. In other words, play around this recipe, it is very forgiving.

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