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1. In a dutch oven cook gnocchi according to pkg
directions, adding corn the last 5 minutes of
cooking time. Use tongs to transfer ears of corn
to cutting board. Drain gnocchi and corn kernels,
resering 1/2 cup of the pasta water. Do not rinse.
2. Meanwhile, for cream sauce, in medium saucepan
combine half and half, cream cheese, salt, garlic
powder, dried herb, and pepper. Cook over medium
heat for 10 minutes, stirring frequentl. Stir in
reserved pasta water.
3. Return cooked pasta to Dutch oven. Cut corn
from cob and add to pasta. Pour cream sauce over
pasta; heat through, if necessary. Stir in
arugula. Serve in bowls. Sprinkle with additional
salt, pepper, dried herb, and crushed red pepper
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