MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Gnocchi, Sweet Corn & Arugula In Cream Sauce
 Categories: Pasta, Vegetables, Greens, Cheese, Chilies
      Yield: 4 Servings
 
      2 sm Ears of fresh sweet corn
           +=OR=+
      2 c  Frozen whole kernel corn
      1 lb Shelf-stable potato gnocchi
    3/4 c  Half & half or light cream
      3 oz Pkg cream cheese; cut up
    1/2 ts (ea) salt, garlic powder &
           - dried basil or oregano
    1/4 ts Fresh ground black pepper
      3 c  Torn fresh arugula
           Crushed red pepper
 
  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.
  
  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.
  
  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.
  
  CHANGE UP: Replace the corn with 1 cup chopped red sweet
  pepper and/or add 12 oz cooked shrimp after tossing with
  gnocchi with the cream sauce.
  
  Better Homes & Gardens | February 2014
  
  MM Format by Dave Drum - 06 February 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Don't eat anything your great grandmother wouldn't recognize as food
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