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Mini Dumpling Alfredo with Sweet Corn & Arugula


  • 1 jar of your favorite Alfredo Sauce
  • 1 package of Arugula & Spinach Mix, about 3 to 4 Cups
  • 1 Bag of Chateau Mini Potato Dumplings or 1 Box of Large Potato Dumplings thawed and cut into bite sized pieces.
  • 1 Bag of Frozen Corn or about 1 Cup of Corn cut from the cob
  • 1 teaspoon each of garlic powder, paprika, salt, and black pepper


  • Saute corn in a skillet with olive oil, while you are sauteeing the corn, bring water for the dumplings to a boil and boil dumplings according to package directions.
  • Add the salt, pepper, paprika and garlic powder to the corn.
  • Add a couple handfuls of the spinach/arugula mix to the pan and saute with the corn.
  • Add your jar of Alfredo sauce and let the mixture simmer.
  • Meanwhile drain your dumplings and add to the sauce. Simmer for a couple minutes.
  • Add a final handful of the spinach/arugula mixture and incorporate into the dish.
  • I served this dish topped with parmesan cheese, this is optional.