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Gnocchi with Bacon & Creamy Pumpkin Sauce

  • 30 m
  • 30 m
Carolyn Casner
“Get into the fall spirit with this one-pan gnocchi with a creamy pumpkin sauce. Some pumpkin and other squash sauces can be cloyingly sweet, but not this one—it's savory all the way, thanks to the bacon, garlic and thyme. Instead of being boiled, a package of store-bought gnocchi—one of our favorite convenience products—is browned and crisped in a little bit of bacon fat. Then the sauce (made with canned pumpkin—another great convenience product) is prepared right in that same pan, so cleanup is minimal too. Serve with a simple green salad for an easy dinner that comes together in 30 minutes.”


    • 1 slice bacon, chopped
    • 1 (16 ounce) package shelf-stable gnocchi
    • 1 tablespoon extra-virgin olive oil
    • 1 cup chopped onion
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh thyme, plus more for garnish
    • ¾ cup reduced-fat milk
    • 1½ ounces reduced-fat cream cheese, softened
    • ¾ cup unseasoned canned pumpkin
    • ¼ teaspoon ground pepper
    • ¼ cup grated Parmesan cheese


  • 1 Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add gnocchi to the pan with the bacon fat and cook, stirring often, until plumped and starting to brown, about 5 more minutes. Transfer to a bowl.
  • 2 Add oil and onion to the pan; cook, stirring, until softened and starting to brown, about 5 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Whisk milk and cream cheese in a small bowl; add to the pan along with pumpkin and pepper. Bring to a simmer, reduce heat to maintain the simmer and cook, stirring, until thickened, 4 to 5 minutes. Add the bacon, gnocchi and Parmesan; cook, stirring, until heated through, about 2 minutes more.
ALL RIGHTS RESERVED © 2019 Printed From 11/17/2019