Creamy zesty corn gnocchi Alfredo with basil and feta

Hi there the other day was testing recipes for del Monte chopped at home challenge cook off for #delmontefoods and added a second recipe for creamy zesty corn gnocchi Alfredo with basil and feta and we had to use a can of del Monte whole kernel corn, lemon,  basil and feta as mandatory ingredients so winner or loser I'm just proud to be a blogger born with autism and love cooking

Creamy zesty corn gnocchi Alfredo with basil and feta

1 can del Monte whole kernel corn drained and rinsed
2 tbl butter plus 3 tbl for roux base
1 cup heavy cream
1/2 onion chopped
2 cloves of garlic peeled and smashed
Pinch of nutmeg
Zest of 1 lemon
3 tbl flour
1/2 cup milk if sauce is too thick
1/2 cup grated parmesan cheese
1 package cost plus world market gnocchi
Basil to Garnish
Feta crumbles to garnish
Method
In a saucepot heat cream,  onion, garlic,  lemon zest and nutmeg on gentle summer not boiling ok.
Meanwhile in a large Stockpot #1 heat 2 tbl butter and corn and cook for a few minutes then transfer to a blender with hot cream and puree until smooth
Meanwhile clean the #1 pot up and heat and add 3 tbl butter then whisk in flour and then pour cream corn and milk and turn hear to low and simmer for a few minutes.
Meanwhile bring a #2 pot of salted boiling water and cook gnocchi for a few minutes then drain and add to the creamy corn sauce and toss to combine add in 1/2 parmesan cheese and divide gnocchi into plates garnish with basil and feta and enjoy