Chicken Bacon Pumpkin Gnocchi

A healthier version of this chicken bacon pumpkin gnocchi dish. Ready in under 30 minutes and packed with perfectly cooked chicken and bacon in a creamy pumpkin sauce. Original recipe: https://www.nutmegnanny.com/chicken-bacon-pumpkin-gnocchi/

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 2 (16 ounce) packages  gnocchi (total two pounds)
• 8  slices bacon, diced
• 2  boneless skinless chicken breasts, diced
• 8  ounces  silky tofu, cut into cubes
• 1  cup  unsweetened pumpkin puree
• 1⁄2 cup parmesan cheese
• 2  teaspoons  smoked paprika
• 1⁄2 teaspoon  dried chipotle powder
• 1⁄2 teaspoon garlic powder
• 1  cup nonfat yogurt
•  kosher  salt and pepper, to taste
• 3  green onions, sliced

Directions

1. Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.
2. Once cooked, drain, drizzle with a little olive oil (to keep moist and from avoid sticking) and set aside.
3. Set a large skillet over medium heat and add bacon. Fry until crispy. Remove from pan to a paper towel-lined plate and blot away extra fat.
4. Add diced chicken to the pan and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.
5. Reduce heat to low. If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add tofu. Mash and stir gently until creamy.
6. Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.
7. Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout.
8. Mix yogurt in well and and stir until just warm.
9. Taste the dish and season with kosher salt and pepper if needed.
10. Sprinkle the finished dish with green onions and serve immediately.