Go Back
–+ servings
Creamy Pumpkin Gnocchi with Bacon

Creamy Pumpkin Gnocchi with Bacon: Cozy Fall Comfort in 30 Minutes

Creamy Pumpkin Gnocchi with Bacon is a delicious one-pan meal ready in under 30 minutes, embracing the essence of fall for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Bacon
  • 8 oz Bacon Provides smokiness and depth of flavor; for a vegetarian option, try smoked tempeh or simply omit it.
For the Gnocchi Base
  • 16 oz Shelf-Stable Gnocchi This is the key base for a chewy texture; fresh gnocchi works too but adjust cooking to avoid mushiness.
  • 2 tbsp Extra-Virgin Olive Oil Adds richness for sautéing; consider using butter for a different flavor twist.
For the Aromatics
  • 1 cup Chopped Onion Adds sweetness and forms the flavor base; swap with shallots for a milder taste.
  • 3 cloves Garlic Cloves Offers aromatic flavor; fresh is best, but garlic powder can be used in a pinch.
  • 1 tbsp Fresh Thyme Infuses herby fragrance; dried thyme is a suitable substitute at 1 teaspoon.
For the Creamy Sauce
  • 1 cup Reduced-Fat Milk Creates a velvety consistency; any milk or non-dairy substitute works well!
  • 8 oz Reduced-Fat Cream Cheese Helps achieve that luscious sauce; full-fat cream cheese adds richness, or opt for vegan cream cheese.
  • 15 oz Unseasoned Canned Pumpkin This is the star ingredient, bringing sweetness and vibrant color; avoid pumpkin pie filling as it’s too sweet.
  • 1 tsp Ground Black Pepper Adds necessary seasoning; adjust to your taste preferences.
For the Finishing Touch
  • 1/2 cup Grated Parmesan Cheese A finishing touch for umami goodness; substitute with nutritional yeast for a vegan option.

Equipment

  • large skillet

Method
 

Step-by-Step Instructions for Creamy Pumpkin Gnocchi with Bacon
  1. In a large skillet over medium heat, add chopped bacon and cook until crispy, about 6–8 minutes.
  2. In the same skillet, drizzle in extra-virgin olive oil and add the shelf-stable gnocchi. Sauté for about 5–7 minutes, stirring occasionally until they turn golden and slightly crispy.
  3. In the skillet with the remaining bacon fat, add chopped onion over medium heat. Cook for around 5 minutes, stirring continuously until the onion softens and becomes translucent.
  4. Reduce the heat to low and gradually whisk in reduced-fat milk, softened cream cheese, and unseasoned canned pumpkin. Stir well for approximately 3-4 minutes, ensuring all ingredients are blended smoothly.
  5. Return the sautéed gnocchi and crispy bacon to the skillet, tossing everything together to coat in the luscious pumpkin sauce.
  6. Stir in grated Parmesan cheese and adjust black pepper to taste, allowing the cheese to melt gently into the sauce.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 55gProtein: 15gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 30mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Soften cream cheese beforehand to prevent a lumpy sauce; to achieve your desired consistency when making the sauce, add milk gradually.

Tried this recipe?

Let us know how it was!