Gnocchi With Bacon Creamy Pumpkin Sauce Recipes

GNOCCHI WITH PUMPKIN, BACON AND SAGE SAUCE

Steps:

• Bring a medium pot of water to a boil.
• In a large skillet set to medium heat, add chopped bacon and fry until just crisp. Add sage and garlic. Sauté for 1 minute.
• Add pumpkin puree, whisking constantly until heated through. Slowly add 1/2 cup milk while continuing to whisk pumpkin mixture. If sauce is too thick, stir in additional milk. Bring to a boil. Reduce heat to low and simmer for 5 minutes.
• Once water is boiling, add gnocchi. Cook until gnocchi float to the top of the water, 2-3 minutes.
• Whisk Parmesan, pepper and nutmeg into the sauce as the gnocchi boils.
• Toss drained gnocchi in sauce. Serve with additional shredded Parmesan and sage leaves for garnish, if desired.
• Enjoy!

GNOCCHI WITH BACON CREAM SAUCE

Steps:

• Bring a large pot of salted water to a boil.
• While bringing the water to a boil, in a medium mixing bowl, mix together egg yolks, milk, and parmesan cheese with a fork or whisk. Set aside.
• In a large high sided saute pan or large skillet over medium high heat, cook chopped bacon to desired crispness. At this point, you could remove or keep the rendered bacon fat, it's entirely up to you. Once done, turn heat to low and add garlic. Stir well, making sure garlic doesn't burn.
• Add gnocchi to the water and cook for 2-3 minutes, or as package describes.
• Drain gnocchi, then add to the pan. Add the egg mixture to the skillet (heat still on low, or turned off) and mix well.
• In a small bowl, whisk the chicken stock into the cornstarch, then add to the sauce to thicken. Taste and season with salt and pepper as needed.
• Serve immediately with parsley and parmesan as garnish.

GNOCCHI WITH BACON & CREAMY PUMPKIN SAUCE

Steps:

• 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.
• 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.

CREAMY PUMPKIN GNOCCHI

Steps:

• In a Dutch oven, bring 6 quarts salted water to a boil. Place potatoes in a large bowl. Using a fork, make a well in the potatoes; sprinkle with flour. Mix egg, pumpkin and minced sage; pour into well. Stir vigorously until blended. On a lightly floured surface, knead 10-12 times, forming a soft dough., Divide dough into 8 portions. On a floured surface, roll each portion into a 1/2-in.-thick rope; cut crosswise into 3/4-in. pieces. Press and roll each piece with a lightly floured fork. Cook gnocchi in batches in boiling water until they float, 3-4 minutes; remove with a slotted spoon., In a large skillet, melt butter over medium heat. Cook gnocchi until lightly browned, 7-8 minutes, stirring occasionally. Remove from the skillet; keep warm. For sauce, in same skillet, discard melted butter, reserving 2 tablespoons; add sage leaves and cook over medium heat until sage is crispy, 2-3 minutes, turning once. Remove sage and set aside. Add garlic and cook, stirring, 1 minute., Stir in flour until smooth; gradually whisk in cream, salt and 3/4 cup cooking water. Bring to a boil, stirring constantly; cook and stir until thickened, 3-4 minutes. Add gnocchi; toss to coat. Serve with reserved sage leaves and Parmesan cheese. Freeze Option: Cover and freeze uncooked gnocchi in a single layer on waxed paper-lined baking sheets. Transfer to freezer containers; return to freezer. To use, cook gnocchi as directed.

CHICKEN BACON PUMPKIN GNOCCHI

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.