Gnocchi, Sweet Corn & Arugula in Cream Sauce

sweet corn arugula gnocchi

This past weekend was the last weekend for the farmers market I go to on a weekly basis.  (sigh) There are a few other ones in the area that don’t wrap until next month, but then it’s back to produce shopping in the grocery stores.  I am always jealous of those who live in places like California where there is a variety of fresh produce growing all year round.  I hope they all know how good they have it!  The only thing local I’m going to be getting in a few months are turnips.  (another sigh)

Good thing you can still snag sweet corn and make this easy pasta dish!  You could even use frozen corn if you can’t find any fresh in your area.  It’ll just make it that much easier too, since you don’t have to cut it off the cob.

Gnocchi, Sweet Corn & Arugula in Cream Sauce, adapted from Baking with Blondie

Gnocchi, Sweet Corn & Arugula in Cream Sauce


  • 3 medium-sized fresh sweet corn on the cob
  • 3 C fresh arugula
  • 1 pound potato gnocchi
  • 3/4 C heavy cream
  • 1 t salt
  • 1 t garlic powder
  • 1 t fresh basil, julienne
  • 1/4 t black pepper
  • Pinch of crushed red pepper
  • Parmesan cheese for sprinkling


In large pot, boil water and cook gnocchi according to package directions, adding in the corn on the cob in the last 5 minutes. Remove corn, transfer to cutting board. Drain gnocchi, but make sure to reserve 1/2 cup of pasta water. Don't rinse your gnocchi.

For the cream sauce, combine half and half, cream cheese, salt, garlic powder, fresh basil, and pepper in a medium saucepan. Cook over medium for about 10 minutes, stirring until cream cheese has evenly dispersed throughout sauce. Stir in reserved pasta water.

Slice your corn off the cob.

In a medium bowl, combine your pasta sauce, corn, gnocchi and arugula. Sprinkle with additional salt, pepper, basil, and crushed red pepper if desired.

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