This entree blew my mind. It is the perfect blend of creamy, cheesy, spicy, salty, sweet and bitter. It speaks to every taste sensor in your mouth. It. Is. AMAZING. I wasn’t expecting much when I made this because I adapted it from a recipe I found in Southern Living magazine, of all places. (I had to tweak the sauce to make it thicker.) In fact, the only reason I made it is because we had some gnocchi laying around and had to use it up.
$2.50 per serving
- 12 oz ready-to-boil gnocchi – save 1/2 cup pasta water
- 2 small ears fresh sweet corn, kernels cut off and set aside
- 1 cup soymilk
- 1/4 cup vegan cream cheese – increase to taste
- salt to taste- no more than a 1/2 tsp total
- 1 pressed garlic clove
- 1/4 tsp black pepper
- 3 cups torn arugula
- a few shakes of crushed red pepper
- handful of minced fresh basil
1. Cook gnocchi according to package, reserve 1/2 cup pasta water. Don’t rinse gnocchi, just drain.
2. Lightly brown garlic in a medium sauce pan with some olive oil- don’t burn it! This is the base for your sauce.
3. Make cream sauce in same pan – combine soy milk, cream cheese, salt, garlic, pepper.
3. Cook sauce ingredients over medium heat for 10 minutes or longer until cream cheese is dissolved. Stir frequently with fork.
4. Add reserved pasta water and flour to sauce, stir until thickened. You can add more flour until desired thickness is achieved. Add a little more soymilk if you’d like a thinner sauce. I like it when the sauce barely coats the gnocchi and they swim in a little puddle.
5. Pour cream sauce over gnocchi, stir in arugula and corn, sprinkle red pepper flakes. Sauce will thicken more as it cools.
This is my top favorite new recipe of the year-hands down!