Boil gnocchi in a pan of salted water as per packet instructions. Leave to one side covered.
Melt butter in a non-stick frying pan or wok with a pinch of salt. Tip in the corn and fry for about 3 minutes over a medium heat until corn starts to brown.
Pour the chicken stock into the pan and bring to the boil for 10 minutes until tender. Allow sauce to cool slightly and liquidize or blend sauce. Pass through a sieve to remove corn hulls. Stir in the cream, taste and season.
Pour corn sauce over the gnocchi stirring thoroughly and serve immediately.