In Dutch oven cook gnocchi according to package directions,
adding corn the last 5 minutes of cooking time. Use tongs to
transfer ears of corn (if using) to cutting board. Drain gnocchi and
corn kernels (if using), reserving 1/2 cup of the pasta water. Do
not rinse. Meanwhile, for cream sauce, in medium saucepan
combine half-and-half, cream cheese, salt, garlic powder, dried
herb, and pepper. Cook over medium heat for 10 minutes, stirring
frequently. Stir in reserved pasta water. Return cooked pasta to
Dutch oven. Cut corn from cob and add to pasta. Pour cream sauce
over pasta; heat through, if necessary. Stir in arugula. Serve in
bowls. Sprinkle with additional salt, pepper, dried herb, and
crushed red pepper.
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