Description
Indulge in this creamy pumpkin gnocchi with crispy bacon for a comforting and flavorful dish that captures the essence of fall.
Ingredients
Scale
- 1 pound potato gnocchi
- 1 cup pumpkin puree
- 1 cup heavy cream
- 4 slices bacon, chopped
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon sage, chopped
- Salt and pepper to taste
- Olive oil for frying
Instructions
- Cook the gnocchi according to package instructions, then drain and set aside.
- In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes.
- Remove the bacon from the skillet and set aside, leaving the rendered fat in the pan.
- Add minced garlic to the skillet and sauté for 1 minute until fragrant.
- Stir in the pumpkin puree and heavy cream, mixing well until combined.
- Add the sage, salt, and pepper to the cream mixture, and let it simmer for about 5 minutes.
- Fold in the cooked gnocchi and half of the crispy bacon, stirring gently to coat.
- Sprinkle in Parmesan cheese and mix until melted and creamy.
- Serve hot, garnished with remaining bacon and extra Parmesan if desired.
Notes
- For a vegetarian version, omit the bacon and use olive oil instead of bacon fat.
- Feel free to add sautéed mushrooms or spinach for extra flavor and nutrition.
- This dish is best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 cup
- Calories: 480
- Sugar: 3g
- Sodium: 650mg
- Fat: 30g
- Saturated Fat: 15g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 70mg