Gnocchi, Sweet Corn & Arugula in Cream Sauce +Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
2 small ears of fresh sweet corn or 2 cups frozen whole kernel corn1 pound shelf-stable potato gnocchi3/4 cup half-and-half or light cream1 3 ounce package cream cheese, cut up1/2 teaspoon salt 1/2 teaspoon garlic powder 1/2 teaspoon dried basil or oregano1/4 teaspoon freshly ground black pepper3 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. Use tongs to transfer ears of corn (if using) to cutting board. Drain gnocchi and corn kernels (if using), 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 herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
3. Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user KPOW6586.
2. Meanwhile, for cream sauce, in medium saucepan combine half-and-half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water.
3. Return cooked pasta to Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce over pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user KPOW6586.
Nutritional Info Amount Per Serving
- Calories: 515.4
- Total Fat: 19.4 g
- Cholesterol: 105.6 mg
- Sodium: 778.5 mg
- Total Carbs: 58.5 g
- Dietary Fiber: 4.2 g
- Protein: 29.9 g
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