Gnocchi, Corn and Arugula in a Cream Sauce
There’s nothing I love more in the late summer and early fall than fresh corn. It doesn’t matter if it’s yellow, white or a combination, if it’s in season, it’s sweet as sugar and I just can’t get enough! As soon as it’s at the farmers market I start buying ears by the bushel and make tons of different things with it. I’ll grill it for a side, toss the raw kernels in salads and mix it into main dishes. There’s so much you can do with it, I’m sad it’s only around for a few short months. (I know you can get it at the grocery store year round, but there’s just no comparison.)
While I’ll use corn in pretty much anything, I really love throwing those little kernels into main dishes. I’ve added them to risotto, mixed them into pasta dishes, and even ladled them over roasted fish. Not only does the corn add a great sweetness, there’s a crunch that’s unmistakable and hard to beat. While I’ve done hundreds of different things with fresh corn, adding it to a rich pasta dish is always my favorite. It gives those heavy, winter meals a light summer feel, even when the pasta is bathed in a rich cream sauce.
While my boys prefer hearty tomato or meat sauces (especially when meatball are involved), every so often I like to change things up and do something a little lighter. I know cream isn’t necessarily a lighter option, but for some reason it doesn’t taste as heavy, especially if you thrown some fresh veggies into the mix. Veggies like sweet corn and bright arugula. The corn adds a delightful pop of sweetness while the arugula adds some tart, spicy notes. Those two additions give this pasta dish a distinctly summer feel, even when you’re in the middle of October.
But the best thing about this dish isn’t how unbelievably tasty it is. It isn’t the fact that it’s absolutely to beautiful to behold. It’s the fact that it only takes about 30 minutes to make from start to finish. You’re probably wondering how a gnocchi dish takes such a small amount of time to throw together. Well, that’s because while you could absolutely make your own gnocchi from scratch, I’m a busy mom of two boys who barely has time to throw a salad together, let alone a whole, satisfying entrée. So, I use store-bought gnocchi.
I know, I know, I’m so ashamed. Except I’m really not. Know why? Because it still tastes amazing and takes a quarter of the time to make. Yes, I’m a big believer in making things as easy as possible, so if I can get a satisfying meal out of store-bought pasta, you know that’s what I’m doing. And trust me when I tell you, this meal was not only satisfying, it was absolutely DELICIOUS! It was so good in fact, that everyone went back for seconds. Even my very picky 13-year-old. And if that’s not a ringing endorsement, I don’t know what it is.
Ingredients
- 2 ears of fresh sweet corn
- 1-1/2 pounds gnocchi
- 3/4 cup half-and-half
- 2 ounces cream cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon oregano
- salt and pepper to taste
- 3 cups fresh arugula
Instructions
- Cook gnocchi in a large pot of salted boiling water, adding the corn the last 5 minutes of cooking time. Use tongs to transfer the ears of corn to a cutting board. Once the corn is cool enough to hold, cut the kernels off the cob and set aside. Drain gnocchi, reserving 1/2 cup of the pasta water. Return gnocchi to pot.
- Meanwhile combine half-and-half, cream cheese, garlic powder, oregano, salt and pepper in a small sauce pan over medium heat. Cook 10 minutes, stirring frequently until combined and cream cheese has melted. Stir in the reserved pasta water.
- Add the corn and cream sauce to the pasta. Add the arugula and toss everything to coat. Serve immediately.
