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2 small ears of fresh sweet corn or 2 cups frozen whole kernel corn
1 pound shelf-stable potato gnocchi
3/4 cup half-and-half or light cream
1 3 ounce package cream cheese, cut up
1/2 teaspoon each salt, garlic powder and dried basil or oregano
1/4 teaspoon freshly ground black pepper
3 cups torn fresh arugula
Crushed red pepper (optional)
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1st Keep
 DolloffEliseo
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