Bring a large Dutch oven or pot of salted water to a boil.
Add the whole wheat gnocchi and cook according to package directions.
About 5 minutes before the gnocchi is done, add the corn (fresh kernels cut from the two ears or frozen corn) to the pot and continue cooking until both are tender; drain and reserve.
Return the pot to medium-low heat and add the half & half and cream cheese, stirring until the cream cheese melts and forms a smooth sauce.
Stir in the grated Parmesan, salt, garlic powder, dried parsley, and black pepper until combined.
Add the drained gnocchi, corn, and diced red bell pepper to the sauce and gently toss to coat and heat through.
Fold in the torn arugula and baby spinach mix until wilted but still bright green, then adjust seasoning if needed and serve immediately.
