Gnocchi, Sweet Corn & Arugula in Cream Sauce

Ingredients

• Potato Gnocchi

  1 cup or 100g

• Corn

  Sweet, yellow, raw

  2 ear, small or 146g

• Cream cheese

  Low fat

  3 oz or 85g

• Half and half cream

  Fluid

  ¾ cup or 182g

• Salt

  Table

  ½ tsp or 3g

• Garlic powder

  Spices

  ½ tsp or 2g

• Basil

  Spices, dried

  ½ tsp, leaves or 0.3g

• Oregano

  Spices, dried

  ½ tsp, leaves or 0.5g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Arugula

  Raw

  3 cup or 60g

Directions

1. In a Dutch oven cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time. Use tongs to transfer ears of corn to cutting board. 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 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, and dried herb.