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potato gnocchi with corn and arugula cream sauce

Recipe by
barbara lentz
beulah, MI

I love making my own Gnocchi. It is a little time consuming but tastes so much better than the boxed kind.

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

  • 5 lg
  • 2 lg
  • 1 c
    grated parmesan
  • salt
  • 2-3 c
  • sauce
  • 2 c
    fresh or frozen corn
  • 1 c
    heavy cream
  • 2 oz
    cream cheese softened
  • 1/2 tsp
    each salt, garlic powder, and basil
  • 1/4 tsp
    black pepper
  • 2 c
    fresh arugula

How To Make potato gnocchi with corn and arugula cream sauce

  • 1
    Bake 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.
  • 2
    Turn 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.
  • 3
    In 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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