Whole Wheat Gnocchi in Cream Sauce
A quick, comforting skillet dish of shelf-stable whole wheat gnocchi in a creamy cheese sauce with sweet corn and greens.
Equipment
- Dutch oven or large pot
- Colander
- Measuring cups and spoons
- Wooden Spoon or Spatula
- Knife and cutting board
Ingredients
- 1 lb shelf-stable whole wheat gnocchi found in the pasta aisle
- 2 small ears sweet corn or 2 cups frozen whole corn
- 3/4 cup half & half
- 3 oz cream cheese
- 1/3 cup grated Parmesan cheese
- 1/2 tsp salt
- garlic powder use with the salt (about 1/2 tsp total included above)
- dried parsley use with the salt (about 1/2 tsp total included above)
- 1/4 tsp black pepper
- 1/2 red bell pepper diced
- 3 cups arugula and baby spinach mix torn
Instructions
- Bring a large Dutch oven or pot of salted water to a boil.
- Add the whole wheat gnocchi and cook according to package instructions.
- About 5 minutes before the gnocchi is done, add the corn (fresh kernels cut from 2 small ears or 2 cups frozen) to the pot and continue cooking until both are tender.
- Reserve about 1/2 cup of the cooking water, then drain the gnocchi and corn in a colander.
- Return the pot to medium heat and add the half & half, cream cheese, and grated Parmesan; stir until the cheeses melt and form a smooth sauce, using a splash of reserved cooking water to thin if needed.
- Stir in the diced red bell pepper, salt, garlic powder, dried parsley, and black pepper to season the sauce.
- Add the drained gnocchi and corn to the sauce and toss gently to coat and heat through.
- Fold in the torn arugula and baby spinach mix until wilted, then adjust seasoning and serve immediately.
Notes
- Use shelf-stable gnocchi from the pasta aisle as called for.
- Frozen corn is an equal substitute for fresh ears.
- Reserve some pasta cooking water to loosen the sauce if it becomes too thick.
- Stir gently to avoid breaking the gnocchi.