Friday, November 29, 2013

Gnocchi, Sweet Corn, & Spinach in Cream Sauce

I always forget how much I love gnocchi. Actually, I think I always forget gnocchi even exists, and then I come across a recipe like this one and I'm all "oh! gnocchi!" and then I make it and eat it and remember how delicious gnocchi is and then I promptly forget about it for another ten months or so. It's a never-ending cycle.

Anyway, this recipe is comfort food at its finest. Super yummy! And you can do the entire thing with just one saucepan. Minimal clean-up! It also freezes really well (just thaw and reheat in a saucepan).

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Recipe adapted from here.

Ingredients:
2 cups frozen sweet corn
1 pound shelf-stable gnocchi
3/4 cup half and half
3 oz cream cheese, cubed
1/4 tsp salt
1 tsp garlic powder
3/4 tsp dried basil
3/4 tsp dried oregano
1/2 tsp ground black pepper
3 cups baby spinach leaves

Directions:
1. In a nice big saucepan, cook gnocchi according to the directions on the package. Add corn for the last 5 minutes of cooking time. Drain gnocchi and corn (but reserve 1/2 cup of the pasta water!), and set aside.
2.  In the big saucepan, combine half-and-half, cream cheese, salt, garlic powder, basil, oregano, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Add in the 1/2 cup of reserved pasta water.
3. Return gnocchi and corn to the pan. Stir to combine and heat until warmed through. Stir in spinach and cook for another couple minutes so the spinach wilts.
4. Eat!

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Gnocchi and corn cooking.

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Cream sauce ingredients.

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Cream sauce!

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Gnocchi and corn + sauce!

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Yumm!

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Ta-da!

Enjoy!

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