Creamy Pumpkin Gnocchi with Bacon
Tender gnocchi tossed in a creamy pumpkin sauce with crispy bacon and Parmesan cheese — the ultimate cozy fall dinner ready in just 30 minutes.
Equipment
- Large Skillet
- Wooden Spoon
Ingredients
- 2 slices bacon chopped
- 2 packages shelf-stable gnocchi 16 oz each
- 2 tbsp extra-virgin olive oil
- 2 cups onion chopped
- 4 cloves garlic minced
- 2 tbsp fresh thyme plus more for garnish
- 1 ½ cups reduced-fat milk
- 3 oz reduced-fat cream cheese softened
- 1 ½ cups canned pumpkin unseasoned
- ½ tsp ground black pepper
- ½ cup Parmesan cheese grated
Instructions
- Cook chopped bacon in a skillet over medium heat until crisp, about 5-7 minutes. Remove and set aside.
- In the same skillet, heat olive oil. Add gnocchi and sauté for 5-7 minutes until golden. Remove and set aside.
- Sauté onions in the same skillet for 5 minutes until soft. Add garlic and thyme, cooking for 1 minute.
- Add milk, cream cheese, and pumpkin. Whisk until smooth and creamy, about 3-4 minutes.
- Return gnocchi and bacon to the skillet. Toss to coat and heat through.
- Stir in Parmesan cheese, adjust seasoning, and serve hot, garnished with extra thyme and Parmesan.
Notes
For a vegetarian version, use plant-based bacon and dairy-free substitutes. Gluten-free gnocchi also works perfectly.