Gnocchi with Corn & Arugula: Recipe of the Week

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Easy, easy, easy… Sometimes we show our super mommy powers and chop fresh vegetables and create homemade masterpieces.  Then, there are other days when we want healthy food that takes minimal effort.  Since the latter is my wheelhouse, I will dazzle you with this recipe that uses pre-made gnocchi, canned or frozen corn, and pre-cut arugula.  
You will need
2 cups frozen whole kernel corn
1 pound shelf stable gnocchi  (an example is shown, no dried pasta).
3/4 cup half-and-half or light cream
3 oz cream cheese, cut up
1/2 tsp each of salt, garlic powder, and dried oregano
3 cups arugula
and pepper or crushed red pepper to taste.
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Follow the directions on the gnocchi for cooking, you’ll know it’s done when the gnocchi floats to the top.  Add corn when the first few start floating up and cook for 5 more minutes.  Drain reserving 1/2 cup of pasta water.  Do not rinse. Put directly in a big bowl.
Meanwhile in a medium saucepan over medium heat combine the dairy and spices cook stirring frequently for 10 minutes.  Add the pasta water and voila.
Add the cream sauce and arugula to the bowl with the pasta and corn and mix thoroughly.
My picky four year old won't eat the greens but everyone else gobbles it up.  I often double the recipe for my family of six.

 

 


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Elana is a recent transplant to the Indianapolis area. A former attorney from Washington D.C., she is looking forward to her new adventure as a Midwestern home executive. She lives with her husband and four kids, ages seven to almost two. Hobbies include, being stressed, drinking too much wine, eating too much food, and spending money she doesn’t have

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