Corned Gnocchi & Greens in Cream Sauce

16 oz. bag frozen potato gnocchi
2 cups frozen corn kernels
1/2 cup saved water from the cooked boiled gnocchi
1 cup half-and-half
3 oz. pkg. cream cheese, cubed
1/2 tsp. sea salt
1/2 tsp. garlic powder
1/2 tsp. dried oregano
A few dashes ground black pepper
1/4 tsp. crushed red pepper flakes
1 cup fresh arugula
1 cup fresh pea tendrils
1 cup fresh spinach, torn into pieces

Boil water in a medium size pot. Add gnocchi and corn, and cook until gnocchi begins to float. If using fresh gnocchi, then add corn kernels the last 5 minutes of cooking. Drain liquid, saving 1/2 cup of the gnocchi water. Do not rinse gnocchi; set aside.

Meanwhile, in a medium size pot, over medium heat, combine half-and-half, cream cheese, salt, garlic powder, oregano, black pepper, and crushed red pepper. Cook for 10 minutes, or until cream cheese is melted and mixture begins to bubble, whisking occasionally. Whisk in reserved 1/2 cup of gnocchi water.

Add gnocchi and corn mixture to the cream sauce, gently stirring to coat evenly. Stir in arugula, pea tendils, and spinach leaves. Heat just until greens are wilted. Serve in bowls.

Serves 4

Tip: Gnocchi (pronouced no-key) is a potato-based dumpling. Arugula will give the dish a nutty, peppery, and earthy flavor. Pea tendrils are the young leaves and shoot to the snow pea  plant, and taste like a cross between peas and spinach. You can substitute any one of the greens above for an equal amount of green or red watercress, if you would prefer. Watercress is a member of the cabbage family, and gives a peppery, tangy flavor. If you can't find these items sold loosely, then look for them in a fresh bagged form, in your grocery produce section. Sometimes you will even find them in one bag, as a blended mix together.