Chicken Bacon Pumpkin Gnocchi

Exquisite Gnocchi for the pumpkin lover in you



  • 8 strips 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 a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.
  • Once cooked drain, drizzle with a little olive oil and set aside.
  • Set a large skillet over medium heat and add bacon. Fry until crispy and remove from pan to a paper towel lined plate to help drain off any remaining fat.
  • To the pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.
  • If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and 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 chili powder and garlic powder. Stir to combine.
  • Add in half and half and stir until combined.
  • Add gnocchi, chicken, and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. At this point, the sauce should have thickened up nicely. If the sauce is too thick add a little more half and half, if it’s too thick let it cook down just a little more.
  • Taste the dish and season with kosher salt and pepper if needed.
  • Sprinkle the finished dish with green onions and serve immediately.



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