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In a Dutch oven, cook gnocchi according to package directions, adding corn for the last 5 minutes of cooking time. Use tongs to transfer the ears of corn (if using) to a cutting board. Drain gnocchi (and corn kernels, if using), reserving 1/2 cup of the pasta water. Do not rinse.
Meanwhile, in a medium saucepan, combine half-and-half (or cream), cream cheese, salt, garlic powder, dried basil (or oregano) and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in the reserved pasta water.
Return the cooked pasta to the pot. Cut corn from the cobs, if using, and add to the pasta. Pour the cream sauce over the pasta; heat through, if necessary. Stir in arugula. Serve in bowls. Sprinkle with salt and pepper to taste, and garnish with dried basil, oregano and/or crushed red pepper, if desired.