potato gnocchi with corn and arugula cream sauce
I love making my own Gnocchi. It is a little time consuming but tastes so much better than the boxed kind.
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yield
6 to 8
prep time
1 Hr 15 Min
cook time
30 Min
method
Stove Top
Ingredients For potato gnocchi with corn and arugula cream sauce
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5 lgpotatoes
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2 lgeggs
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1 cgrated parmesan
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salt
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2-3 cflour
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sauce
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2 cfresh or frozen corn
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1 cheavy cream
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2 ozcream cheese softened
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1/2 tspeach salt, garlic powder, and basil
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1/4 tspblack pepper
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2 cfresh arugula
How To Make potato gnocchi with corn and arugula cream sauce
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1Bake potatoes at 375 degrees for 45 minutes to 1 hour. Peel potatoes and pass through a ricer or mash well. Place in fridge until cool enough to handle.
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2Turn potatoes out on a surface and add eggs, and cheese. Mix together. Add flour and salt and knead until enough flour is incorporated to make the dough soft and dry. Roll into a log and slice into desired size pieces. Cook in a large pot of boiling salted water until gnocchi raise to the top. Remove with slotted spoon and set aside. Reserve 1/2 cup of water from pan.
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3In a large saucepan combine the heavy cream, cream cheese, salt, pepper, garlic, and basil. cook 10 minutes. Stir in reserved water. Add corn and gnocchi and cook until heated through. Stir in arugula and serve.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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