Pumpkin Gnocchi with Chicken and Bacon

Pumpkin Gnocchi with Chicken and Bacon
  • 1kg Gnocchi
  • 8 strips of bacon, diced
  • 2 boneless chicken breasts, diced
  • 500 grams of cream cheese, cut into cubes
  • 1 cup pumpkin puree
  • 1/2 cup Parmesan cheese
  • 2 teaspoons paprika


  • 1/2 teaspoon chipotle chilly powder
  • 1 cup milk
  • salt and pepper, to taste
  • 3 green onions, sliced
26cm Black Aluminium Sauté Pan 
    • Add gnocchi to boiling water in a pan and cook according to package directions.
    • Drain and drizzle with a little olive oil and set aside. 
    • Fry the bacon crispy and remove and access fat in frying pan. Add diced chicken with salt and pepper. 
    • Cook till chicken turns pink and remove chicken and bacon separately.
    • Add cream cheese to the pan and stir gently until it starts to melt.
    • Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle powder and garlic powder. Slowly add milk. Mix to combine.
    • Add gnocchi, chicken and bacon to the pan. Stir together and let the sauce cook for 5 minutes to warm the gnocchi and chicken throughout. 
    • Cook till sauce is cooked well and sauce has thickened. 
    • Season with pepper and garnish with green onions.