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.
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.
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.
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