Categories: Pasta

Ingredients

• 2 packages gnocchi (about 2 pounds)
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• 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

Directions

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

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

3. 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.

4. 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.

5. 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.

6. Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.

7. Add in half and half and stir until combined.

8. 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.

9. Taste the dish and season with kosher salt and pepper if needed.

10. Sprinkle the finished dish with green onions and serve immediately.

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