Chicken Bacon Pumpkin Gnocchi Recipes

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CHICKEN BACON PUMPKIN GNOCCHI



Chicken Bacon Pumpkin Gnocchi image

A healthier version of this chicken bacon pumpkin gnocchi dish. Ready in under 30 minutes and packed with perfectly cooked chicken and bacon in a creamy pumpkin sauce. Original recipe: https://www.nutmegnanny.com/chicken-bacon-pumpkin-gnocchi/

Provided by kimberlynewport

Categories     Pumpkin

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (16 ounce) packages gnocchi (total two pounds)
8 slices bacon, diced
2 boneless skinless chicken breasts, diced
8 ounces silky tofu, cut into cubes
1 cup unsweetened pumpkin puree
1/2 cup parmesan cheese
2 teaspoons smoked paprika
1/2 teaspoon dried chipotle powder
1/2 teaspoon garlic powder
1 cup nonfat yogurt
kosher salt and pepper, to taste
3 green onions, sliced

Steps:

  • 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.

Nutrition Facts : Calories 279.9, Fat 14.8, SaturatedFat 5.3, Cholesterol 60.9, Sodium 453.2, Carbohydrate 10.1, Fiber 1.1, Sugar 6, Protein 27.2

HOMEMADE PUMPKIN GNOCCHI



Homemade Pumpkin Gnocchi image

I've always loved pumpkin and this homemade gnocchi recipe is no different.

Provided by brownie3775

Categories     Fruits and Vegetables     Vegetables     Squash

Time 40m

Yield 4

Number Of Ingredients 12

1 cup unsweetened pumpkin puree
½ cup grated Parmesan cheese
1 tablespoon grated Parmesan cheese
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground nutmeg
1 egg white, beaten until frothy
½ cup whole wheat flour
¼ cup all-purpose flour
1 (12 fluid ounce) can evaporated skim milk
½ cup grated Parmesan cheese
¼ cup chopped fresh parsley

Steps:

  • Combine pumpkin puree, 1/2 cup plus 1 tablespoon Parmesan cheese, salt, pepper, and nutmeg in a large bowl. Fold in egg white carefully, using a rubber spatula. Fold in whole wheat flour, 1/4 cup at a time, and mix until a soft dough forms. Mix in the all-purpose flour until incorporated into the dough. Make sure you don't overmix or gnocchi will be tough.
  • Turn dough out onto a lightly floured surface and roll into several 1-inch wide "snakes." Cut each snake into 1-inch pieces.
  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, about 3 minutes.
  • While gnocchi are cooking, combine evaporated milk and Parmesan cheese in a medium saucepan over medium heat. Bring to a simmer, stirring frequently with a wire whisk to prevent cheese from sticking to the bottom of the pan. Simmer until sauce reduces slightly, about 3 minutes.
  • Drain gnocchi and spoon into shallow bowls. Top with sauce and garnish with chopped parsley.

Nutrition Facts : Calories 266.1 calories, Carbohydrate 33 g, Cholesterol 22.2 mg, Fat 6.9 g, Fiber 4 g, Protein 19.4 g, SaturatedFat 4 g, Sodium 880.8 mg, Sugar 12.3 g

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