- Nutmeg Nanny - https://www.nutmegnanny.com -

Chicken Bacon Pumpkin Gnocchi

Sharing is caring!

This chicken bacon pumpkin gnocchi dish is ready in under 30 minutes and is packed with perfectly cooked chicken and bacon in a creamy pumpkin sauce.

I love pasta but if you gave me a choice of pasta or gnocchi I will pick gnocchi every time. It’s fluffy, ready in just minutes and never gets weird and mushy like leftover pasta.

Although if I’m being honest I actually don’t mind leftover pasta. My favorite breakfast dish is leftover spaghetti with meat sauce, re-heated in the microwave and topped with lots of Parmesan cheese. I seriously could eat that every single morning.

Yeah, I’m one of those weird people who eat non-breakfast food for breakfast. I guess I’m a rebel with my breakfast consumption.

I actually ate this dish for breakfast leftovers the day after I made it. I couldn’t help it – chicken, bacon, pumpkin AND gnocchi? There was no way I was waiting until lunch to dig into those leftovers. The thing I liked best is that because the creamy pumpkin sauce is made using cream cheese you don’t have to worry about the sauce breaking and becoming a oily mess when you re-heat the dish.

I mean unless a broken oily sauce is your kind of thing.

Which would be weird if I’m being honest.

If wondering about that amazing looking bacon it’s from Jones Dairy Farm. I have been working with them for about 6 months and cannot get over how amazing their pork tastes!

Chicken Bacon Pumpkin Gnocchi

This chicken bacon pumpkin gnocchi dish is ready in under 30 minutes and is packed with perfectly cooked chicken and bacon in a creamy pumpkin sauce.

Yield: 4 - 6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes


  • 2 packages gnocchi (about 2 pounds)
  • 8 strips bacon, diced
  • 2 boneless skinless chicken breasts, diced
  • 8 ounces cream cheese, cut into cubes
  • 1 cup pumpkin puree
  • 1/2 cup Parmesan cheese
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon garlic powder
  • 1 cup half and half (or whole milk)
  • Kosher salt and pepper, to taste
  • 3 green onions, sliced


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 sticking together) and set aside.

Set a large skillet over medium heat and add bacon. Fry until crispy and remove from pan to a paper towel lined plate to help drain off any remaining fat.

To the pan add diced chicken and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.

If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add cream cheese.. If not skip the draining and directly add in cream cheese. Stir gently until it starts to melt.

Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.

Add in half and half and stir until combined.

Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout. At this point the sauce should have thickened up nicely. If the sauce is too thick add a little more half and half, if it's too thick let it cook down just a little more.

Taste the dish and season with kosher salt and pepper if needed.

Sprinkle the finished dish with green onions and serve immediately.

Disclosure: This post was sponsored by Jones Dairy Farm. As always all ideas and thoughts are 100% my own.