Chicken Bacon Pumpkin Gnocchi

SERVINGS

5

PREP TIME

10 min

TOTAL TIME

30 min

GLUTEN FREE

NO



Make a restaurant-worthy dish right in your very own home in less than 30-minutes.


 Enjoy these main ingredient substitutions:

Dry Aged Cherrywood Smoked Bacon Slices

ingredients
2 packages gnocchi (about 2 pounds)
8 strips Jones Dairy Farm Dry Aged Bacon, diced
2 boneless skinless chicken breasts, diced
8 ounces cream cheese, cut into cubes
1 cup pumpkin puree
1/2 cup parmesan cheese
2 teaspoons smoked paprika
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
1 cup half and half (or whole milk)
Kosher salt and pepper, to taste
3 green onions, sliced
DIRECTIONS
Bring large pot of water to boil over high heat. Add gnocchi and cook according to package directions.

Once cooked, drain and drizzle with a little olive oil (to keep moist and from sticking together) and set aside.

Set large skillet over medium heat and add bacon. Fry until crispy and remove from pan to paper towel lined plate to drain off remaining fat.

To pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from pan and set aside.

If there is more than a tablespoon of fat remaining in the pan, drain, then add cream cheese. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt.

Add in pumpkin puree, parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. Add half and half and stir until combined.

Add gnocchi, chicken and bacon to pan, stir. Let cook for 5 minutes, or until warmed throughout and sauce is thickened. If sauce is too thick add more half and half, if it's too thin cook until desired consistency is reached. Season with kosher salt and pepper if desired.

Sprinkle with green onions and serve immediately.

Ingredients

Directions

2 packages gnocchi (about 2 pounds)
8 strips Jones Dairy Farm Dry Aged Bacon, diced
2 boneless skinless chicken breasts, diced
8 ounces cream cheese, cut into cubes
1 cup pumpkin puree
1/2 cup parmesan cheese
2 teaspoons smoked paprika
1/2 teaspoon chipotle chile powder
1/2 teaspoon garlic powder
1 cup half and half (or whole milk)
Kosher salt and pepper, to taste
3 green onions, sliced
Bring large pot of water to boil over high heat. Add gnocchi and cook according to package directions.

Once cooked, drain and drizzle with a little olive oil (to keep moist and from sticking together) and set aside.

Set large skillet over medium heat and add bacon. Fry until crispy and remove from pan to paper towel lined plate to drain off remaining fat.

To pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from pan and set aside.

If there is more than a tablespoon of fat remaining in the pan, drain, then add cream cheese. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt.

Add in pumpkin puree, parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. Add half and half and stir until combined.

Add gnocchi, chicken and bacon to pan, stir. Let cook for 5 minutes, or until warmed throughout and sauce is thickened. If sauce is too thick add more half and half, if it's too thin cook until desired consistency is reached. Season with kosher salt and pepper if desired.

Sprinkle with green onions and serve immediately.