Be sure to buy the gnocchi pasta, not the fresh or frozen potato-based dumplings, for this very homey, comforting dish. If you can't find the corn with bits of colourful sweet peppers in it, just use ordinary corn kernels. Got a few extra moments and some sprigs of parsley? Chop them to sprinkle on your pasta, restaurant-style.
- Portion size 2 servings
Ingredients
Method
In skillet, melt butter over medium heat; cook onion, stirring occasionally, for 5 minutes or until softened. Sprinkle with flour and pepper; cook, stirring, for 1 minute. Whisk in milk and mustard; bring to boil. Reduce heat and simmer for about 3 minutes or until slightly thickened. Stir in ham, cheese and corn.
Meanwhile, in large pot of boiling salted water, cook pasta for 6 to 8 minutes or until tender but firm. Drain and return to pot. Add sauce; toss to coat.
Nutritional facts <b>Per serving:</b> about
- Sodium 2005 mg
- Protein 46 g
- Calories 807.0
- Total fat 25 g
- Cholesterol 99 mg
- Saturated fat 13 g
- Total carbohydrate 103 g
%RDI
- Iron 24.0
- Folate 47.0
- Calcium 42.0
- Vitamin A 22.0
- Vitamin C 17.0
