Dinner on the Table in 30! Bacon and Pumpkin Gnocchi

Active:30 mins Total:30 mins Servings:4 Mary Matthews

Ingredients

• 2 slices bacon, thinly sliced
• 1 (1 lb.) package shelf-stable gnocchi
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 chopped large shallot or small onion
• 1-2 cloves garlic, minced
• 1 tablespoon chopped fresh sage, plus more for garnish
• 1/4 cup chicken stock
• 3/4 cup heavy cream
• 3 tablespoons cream cheese softened
• 1 cup unseasoned canned pumpkin
• 1/4 teaspoon ground pepper
• 1/8 teaspoon nutmeg
• 1/2 cup grated Parmesan cheese

Directions

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.
2. Add gnocchi to the pan with the bacon fat and cook, stirring often, until starting to caramelize, about 5 more minutes. Set aside in a bowl.
3. Add the butter, oil, and shallot to the pan; cook, stirring, until softened, aromatic, and starting to brown, about 5 minutes. Add in garlic and sage; cook, stirring, for 1 minute.
4. Beat to combine the chicken stock, heavy cream, and cream cheese in a small bowl; add to the pan along with pumpkin, nutmeg, and pepper.
5. Bring to a simmer, reduce heat to maintain the simmer, and cook, stirring, until thickened, about 5 minutes. Add the crispy bacon, gnocchi, and Parmesan; cook, stirring until heated through, about 2 minutes more.
6. Serve immediately, garnish with any extra sage.