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.
prep time
1 Hr 15 Min
cook time
30 Min
method
Stove Top
yield
6 to 8
Ingredients
- 5 large potatoes
- 2 large eggs
- 1 cup grated parmesan
- - salt
- 2-3 cups flour
- - sauce
- 2 cups fresh or frozen corn
- 1 cup heavy cream
- 2 ounces cream cheese softened
- 1/2 teaspoon each salt, garlic powder, and basil
- 1/4 teaspoon black pepper
- 2 cups fresh arugula
How To Make potato gnocchi with corn and arugula cream sauce
-
Step 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.
-
Step 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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Step 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! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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