Gnocchi, Corn and Arugula

INGREDIENTS

10  ounces Potato Gnocchi, frozen or stable

2    cups frozen corn kernels

1    cup 2% fat milk

1    package (10 ounces) soft cream cheese

1    teaspoon each salt and garlic powder

1    tablespoon dried basil

3    cups, packed, chopped fresh arugula

METHOD

In a large sauce pan, cook the Gnocchi according to package directions. During the last 5 minutes, add the corn and stir to combine. Drain the Gnocchi and corn, reserving ½ cup of the pasta water. Set aside both.

In a medium sauce pan over medium-low heat, whisk together the milk and the cream cheese. adding the salt, garlic powder and basil at the end. Return the pasta and corn to medium-low heat and add the arugula, stirring to combine. Stir in the cream sauce and combine. If the sauce is too heavy, add a little of the pasta water to thin. When all ingredients are reheated and the arugula is wilted, remove from ther heat and serve.

Adapted from a recipe in  Better Homes and Gardens  magazine