Ingredients
Scale
- 1 pound gnocchi
- 1 cup pumpkin puree
- 1 cup heavy cream
- 4 ounces bacon, chopped
- 1/2 cup grated Parmesan cheese
- 1 teaspoon sage, dried
- 1/2 teaspoon nutmeg
- Salt and pepper to taste
- 2 tablespoons olive oil
Instructions
- In a large pot of salted boiling water, cook the gnocchi according to package instructions until they float to the surface, about 2-3 minutes. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
- In the same skillet, add the pumpkin puree, heavy cream, sage, nutmeg, salt, and pepper. Stir to combine and cook for 3-4 minutes until the sauce is heated through.
- Add the cooked gnocchi to the skillet and toss gently to coat them in the creamy pumpkin sauce.
- Stir in the grated Parmesan cheese and half of the crispy bacon. Cook for an additional 2 minutes until everything is heated through.
- Serve immediately, garnished with the remaining bacon and extra Parmesan if desired.
Notes
- For a vegetarian version, omit the bacon and use olive oil or butter for flavor.
- Feel free to add sautéed spinach or kale for an extra nutritional boost.
- Storage: This dish is best enjoyed fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Pasta Dish
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 4g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 60mg