Chicken, Bacon & Pumpkin Gnocchi Recipe for Fall Comfort

This chicken, bacon and pumpkin gnocchi comes together in under 30 minutes, featuring tender chicken and crisp bacon in a silky pumpkin cream sauce.

I usually choose gnocchi over traditional pasta — it’s light, pillowy, cooks fast, and doesn’t turn mushy like some leftover pastas can. That said, I don’t mind reheated pasta either; leftover spaghetti with meat sauce and a generous shower of Parmesan has been my go-to breakfast more than once.

After making this gnocchi, I couldn’t resist eating the leftovers for breakfast the next day. Chicken, bacon, pumpkin and gnocchi together felt like a perfectly acceptable rebellion against conventional morning food.

One advantage of this recipe is that the sauce uses cream cheese, which helps it stay smooth when reheated instead of separating into an oily mess. The result is a rich, velvety coating for the gnocchi that keeps its texture on day two.

More savory pumpkin recipes

• Try Easy Pumpkin Shaped Gnocchi for a kid-friendly twist on classic gnocchi.
• If you have fresh pumpkin, Air Fryer Pumpkin Fries are a great way to use it up.
• For soft, savory bread, try Rosemary Pumpkin Rolls.
• Want a hearty pasta? Make Creamy Pumpkin Baked Ziti.

Chicken Bacon Pumpkin Gnocchi

This chicken, bacon and pumpkin gnocchi is a quick, flavorful weeknight meal: pillowy gnocchi tossed with diced chicken and crispy bacon in a creamy pumpkin sauce seasoned with smoked paprika and chipotle.

Equipment

• Large pot for boiling
• Large skillet
• Colander
• Spoon or spatula for stirring

Ingredients

• 2 packages gnocchi (about 2 pounds)
• 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, grated
• 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 (for garnish)

Instructions

1. Bring a large pot of water to a boil over high heat.
2. Add the gnocchi and cook according to package directions until tender. Drain, toss with a little olive oil to prevent sticking, and set aside.
3. Heat a large skillet over medium and add the diced bacon. Fry until crispy, then transfer to a paper towel-lined plate to drain.
4. In the same pan, add the diced chicken, season with salt and pepper, and cook until no longer pink. Remove the chicken and set aside with the bacon.
5. Reduce heat to medium-low. Leave about 1 tablespoon of bacon fat in the pan and add the cream cheese. Stir to soften and melt the cream cheese.
6. Stir in the pumpkin puree, Parmesan, smoked paprika, chipotle powder and garlic powder until smooth and well combined.
7. Add the half and half and stir until the sauce is uniform and glossy.
8. Add the cooked gnocchi, chicken and bacon to the pan. Stir to coat everything with the sauce.
9. Let the pan simmer for about 5 minutes to warm the gnocchi and chicken through and allow the sauce to thicken slightly. If the sauce seems too thick, add a splash more half and half; if too thin, cook a little longer to reduce.
10. Taste and adjust seasoning with salt and pepper as needed. Sprinkle with sliced green onions and serve immediately.

Nutrition

Approximate per serving: 463 kcal; Carbohydrates 28 g; Protein 27 g; Fat 27 g; Saturated Fat 14 g; Cholesterol 121 mg; Sodium 642 mg; Fiber 3 g; Sugar 6 g.

Nutrition values are estimates and should be used as a guideline only.

Additional Info

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