Gnocchi, Sweet Corn & Spinach in Cream Sauce

Sam and I have been looking for yummy meals that actually work for 2 people. Gnocchi is something my husband devours and I thought this could be a good way to get him to eat a few vegetables! I made a couple adjustments by substituting the cream for milk and the arugula for spinach. It turned out awesome and only took about 20 minutes - definitely in our weeknight rotation from now on! Plus I think this would be a great dish to try other veggies in.

Gnocchi, Sweet Corn & Spinach in Cream Sauce

Picture and Modified Recipe from Better Homes and Gardens

Serves 4 (or in our case 2… we were hungry!)

1 pound gnocchi

2 cups frozen sweet corn

3/4 c milk (I used 2%)

1/2 cup reserved pasta water

3 oz cream cheese, cut up

1/2 tsp salt, garlic power, dried basil, dried oregano

crushed red pepper and black pepper to taste

3 cups torn spinach

1. Cook gnocchi according to package directions, adding corn the last 5 minutes of cooking time.  Drain gnocchi and corn kernels (if using), reserving 1/2 cup of the pasta water. Do not rinse.
2. Then, for cream sauce, in the same saucepan, combine milk, pasta water, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for about 10 minutes, stirring frequently, until the sauce thickens.
3. Add cooked gnocchi and corn, stir in spinach. Serve in bowls. Sprinkle with additional salt, pepper, dried herb, and crushed red pepper if desired.