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@paleorunningmomma (Instagram)

Make a restaurant-worthy dish right in your very own home in less than 30-minutes. A creamy and hearty pumpkin gnocchi featuring Jones Dry-Aged Bacon perfect for a cold winter night.
Recipe by Brandy, Nutmeg Nanny

Chicken and Bacon Pumpkin Gnocchi
Dry-Aged Bacon

Chicken and Bacon Pumpkin Gnocchi
Servings: 430 minutes

  • 500g potato gnocchi
  • 4 strips Jones Dairy Farm Dry-Aged Bacon, diced
  • 1 chicken breasts, diced
  • 113g cream cheese, cut into cubes
  • 1/2 cup pumpkin puree
  • 4 tablespoon parmesan cheese
  • 1 teaspoon smoked paprika
  • 1/4 teaspoon chipotle chile powder
  • 1/4 teaspoon garlic powder
  • 1/2 cup whole milk
  • Salt and pepper, to taste
  • 1 green onions, sliced (for garnish)
  • 1Bring large pot of water to boil over high heat. Add gnocchi and cook according to package directions. Once cooked, drain and drizzle with a little olive oil and set aside.
  • 2Set large skillet over medium heat and add bacon. Fry until crispy and remove from pan to paper towel lined plate.
  • 3To the same pan, add diced chicken and season with salt and pepper. Cook until no longer pink. Remove chicken from pan and set aside.
  • 4Wipe out grease from pan and add cream cheese. Stir gently until it starts to melt.
  • 5Add in pumpkin puree, parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine. Slowly add the milk and stir until combined.
  • 6Add gnocchi, chicken, and bacon to pan and stir to combine. If the sauce is too thick, add more milk.
  • 7Garnish with green onion.
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