Whole Wheat Gnocchi in Cream Sauce

A quick, creamy whole wheat gnocchi with sweet corn, peppers, and leafy greens for a satisfying weeknight meal.

Prep Time15

Cook Time20

Total Time35

Servings: 4 servings

1 lb shelf-stable whole wheat gnocchi found in the pasta aisle
2 small ears sweet corn or 2 cups frozen whole corn
3/4 cup half & half
3 oz cream cheese
1/3 cup grated Parmesan cheese
1/2 tsp salt
1/2 tsp garlic powder dried parsley listed with salt originally; parsley separated below
1/2 tsp dried parsley
1/4 tsp black pepper
1/2 red bell pepper half, diced
3 cups arugula and baby spinach mix torn

Bring a large Dutch oven or pot of salted water to a rolling boil.
Add the whole wheat gnocchi and cook according to package directions until just tender.
With about 5 minutes remaining on the gnocchi cooking time, add the corn (fresh kernels cut from 2 small ears or 2 cups frozen) to the pot and continue cooking.
While the gnocchi and corn finish, dice 1/2 red bell pepper and tear the arugula/spinach mix into bite-sized pieces.
Drain the gnocchi and corn in a colander and reserve about 1/4 cup cooking water.
Return the drained gnocchi and corn to the pot over low heat; add the half & half, cream cheese, and grated Parmesan and stir until the cheeses melt and form a creamy sauce. Add reserved cooking water a tablespoon at a time if needed to loosen the sauce.
Stir in the diced red bell pepper, dried parsley, garlic powder, salt, and black pepper; adjust seasoning to taste.
Fold in the torn arugula and baby spinach until just wilted, about 1–2 minutes, then remove from heat and serve warm.