Chicken Bacon Pumpkin Gnocchi

Recipe by kimberlynewport
READY IN: 30mins




  • Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.
  • Once cooked, drain, drizzle with a little olive oil (to keep moist and from avoid sticking) and set aside.
  • 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.
  • 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.
  • 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.
  • Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.
  • Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout.
  • Mix yogurt in well and and stir until just warm.
  • Taste the dish and season with kosher salt and pepper if needed.
  • Sprinkle the finished dish with green onions and serve immediately.