Chicken Bacon Pumpkin Gnocchi

1 Review

Chicken Bacon Pumpkin Gnocchi

Chicken Bacon Pumpkin Gnocchi
5
Servings
10 mins
Prep Time
30 mins
Total Time
Contains Gluten icon
Contains Gluten

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

  1. Bring large pot of water to boil over high heat. Add gnocchi and cook according to package directions.

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

  3. 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.

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

  5. 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.

  6. 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.

  7. 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.

  8. Sprinkle with green onions and serve immediately.

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Ratings and Reviews

5

Fantabulous!

This was fantabulous! However I used a pumpkin ravioli instead. They were licking the plate!

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