Creamy Gnocchi with Pumpkin Sauce and Bacon

Why You'll Love This Recipe

Cozy and comforting - Pillowy, soft potato gnocchi covered in a rich and creamy sauce and topped with bacon is the definition of comfort food. 

Easy - It's such an easy meal with simple ingredients you can find at most grocery stores.

Versatile - It can be served as a main course or as a side dish, making it suitable for just about any meal. 

Ingredient Notes

Gnocchi - You can make your own homemade gnocchi pasta if you would like, but the pumpkin cream sauce is perfectly delicious with store-bought, ready-made gnocchi. You can use traditional gnocchi or buy other varieties like cauliflower gnocchi or sweet potato gnocchi, if you prefer.

Bacon - This adds a crispy and salty crunch to an otherwise light and fluffy dish. You can also substitute pancetta for more of an Italian vibe if you prefer. 

Flour - Make sure it is all-purpose flour.

Milk and cream - The combination of whole milk and heavy cream gives a rich and creamy mouthfeel to the dish. 

Pumpkin puree - This is the star of the show - canned pumpkin works perfectly, it doesn't have to be fresh pumpkin puree. Just make sure your can says 100% pumpkin and not "pumpkin pie mix". In a pinch, you can also use butternut squash puree with similar results. 

Seasonings - Sage and nutmeg are fall favorites that go so well in this dish. Plus, you have to have salt, pepper, and garlic in a pasta dish!

Parmesan cheese - I recommend freshly grated for the best flavor.

Step-by-Step Instructions

Pre-step: Add gnocchi to boiling water and cook to the package's directions while you make the sauce. Drain the gnocchi and reserve a little pasta water. 

Step 1: Pan-fry the bacon in a large, high sided skillet over medium-high heat. Once crispy, set aside to drain on a paper towel. Leave a bit of bacon fat in the pan and add the flour.

Step 2: Whisk the bacon fat and flour into a roux. Allow to cook for a few minutes stirring constantly. Add the minced garlic to the pan and saute in the roux for about 30 seconds or until fragrant.

Step 3: Add the milk and heavy cream in ½ cup increments. Between the additions, whisk the roux until smooth before adding the next addition of milk or heavy cream.

Step 4: Whisk in the pumpkin puree until smooth, then season with salt and pepper. 

Step 5: Stir in the sage and drained gnocchi. 

Step 6: Fold in parmesan cheese and top with crumbled bacon. If the sauce is too thick, thin with the reserved pasta water to your desired consistency. 

• If you don't have fresh sage for the pumpkin sauce, finely chopped fresh rosemary will work well as a substitute.

• If you forgot to reserve the ½ cup of pasta water to thin the sauce, you can use chicken broth or stock instead (Kitchen Basics is one of our favorite brands of chicken stock). Just add it gradually until you reach your desired consistency.

• If your sauce is too runny, adding extra parmesan cheese will help bind it up.

FAQ

How do I store gnocchi in pumpkin sauce?

To store leftovers, transfer the leftovers to an airtight container and refrigerate for up to 3 days. 

For freezing, I recommend separating the pasta from the sauce. Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, simply transfer the container to the refrigerator overnight and reheat on the stovetop. 

If the sauce becomes separated, simply heat the sauce over low-medium heat and whisk in a little extra heavy cream or half/half. Keep whisking until the sauce re-emulsifies. 

Can I use dried sage in the pumpkin sauce?

Yes, you can use dried sage in the pumpkin sauce. However, since dried sage is more potent than fresh sage, you will need to adjust the measurements. Start with ½ teaspoon of dried sage and add more to taste if desired.

What goes well with pumpkin gnocchi?

Since this pumpkin gnocchi is so versatile and can be used as a main or side dish, there are so many options that go really well with the dish. Here are a few ideas that might be helpful:

• Cooked and crumbled Italian sausage
• Air Fryer Stuffed Chicken 
• Harvest Fall Salad
• Pan Fried Rosemary Oyster Mushrooms
• Shredded Brussels Sprouts Salad
• Garlic Broccoli Rabe