Ingredients

• 12 oz. frozen or shelf-packaged gnocchi
• 2 cups whole kernel corn (canned, frozen or from 2 small ears corn)
• 1 cup half and half
• 1 3-oz package ream cheese, cut up into cubes
• 1/2 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil or oregano
• 1/4 teaspoon freshly ground black pepper
• 3 cups torn fresh arugula (or fresh spinach)
• crushed red pepper (optional)

Directions

If you are using ears of corn, shuck and clean corn and set aside near stove.

In a large pot or Dtuch oven, cook gnocchi accoding to package directions. (If you are using ears of corn or frozen corn, add to pot to cook for the last 5 minutes of cooking time. Do not add canned corn kernels to gnocchi, as they will be added later).

After cooking, drain gnocchi, reserving 1/2 cup of pasta water in pot (do not rinse gnocchi). If using frozen corn kernels, drain with gnocchi. If using ears of corn, remove with tongs and place on a cutting board before draining gnocchi.

Cream Sauce
In a medium saucepan, combine half and half, cream cheese, salt, garlic powder, dried herb and black pepper. Cook over medium heat for 10 minutes, stirring frequently. stir in reserved pasta water. Return cooked pasta to pot. (If using ears of corn, cut kernels off cobs and add to pot. If using canned corn, add to pot now).

Pour cream sauce over pasta and gently stir to combine. Heat through for about 1 minute. Stir in arugula. Dish into individual serving bowls or plates and sprinkle with additional salt, pepper, dried herb and crushed red pepper, if desired.