{"id":7139,"date":"2014-10-20T10:46:04","date_gmt":"2014-10-20T17:46:04","guid":{"rendered":"http:\/\/thatrecipe.com\/blog\/?p=7139"},"modified":"2023-10-03T15:22:44","modified_gmt":"2023-10-03T22:22:44","slug":"pumpkin-gnocchi-bacon-alfredo","status":"publish","type":"post","link":"https:\/\/thatrecipe.com\/pumpkin-gnocchi-bacon-alfredo\/","title":{"rendered":"Homemade Pumpkin Gnocchi with Bacon Alfredo is a decadent meal"},"content":{"rendered":"\n

Are you looking for a delicious and comforting autumn meal? Look no further than this homemade Pumpkin Gnocchi with Bacon Alfredo. <\/p>\n\n\n\n

This fantastic dish combines the comforting flavors of pumpkin, bacon, and cheese into a savory and mouth-watering pasta treat.<\/p>\n\n\n

\n
\"pumpkin<\/figure><\/div>\n\n\n

What is gnocchi?<\/h2>\n\n\n\n

Gnocchi (pronounced nyo-kee) is a simple little potato dumpling that is boiled and served like pasta. <\/p>\n\n\n\n

If you want to try it without the potato, here is a Roasted Butternut Squash version<\/a> that is equally delicious.<\/p>\n\n\n\n

Variations for Pumpkin Gnocchi<\/h2>\n\n\n\n

I added pumpkin puree and some cinnamon and nutmeg to a traditional gnocchi recipe. <\/p>\n\n\n\n

If pumpkin isn't your thing use another vegetable puree. Skip the spices if you choose.<\/p>\n\n\n\n

For the flour in both the gnocchi and the sauce, I used a gluten free blend. You can use that or all purpose flour as you see fit.<\/p>\n\n\n\n

Variations for Bacon Alfredo Sauce<\/h2>\n\n\n\n

Alfredo is a very simple sauce to make at home: just make a roux then add half and half and boil until thick then mix in the cheese.<\/p>\n\n\n\n

I made my own alfredo sauce using the bacon grease instead of the traditional butter for more bacony goodness. <\/p>\n\n\n\n

You can use a jarred sauce, or if you want a healthier alternative you can try a faux-fredo made with cauliflower <\/a>or white beans<\/a>. Both can be made with a non-dairy milk and no parmesan for a vegan alternative.<\/p>\n\n\n\n

Use any type of bacon you like: pork, bacon or turkey. Or go with tempeh or leave it out entirely for a meatless version.<\/p>\n\n\n

<\/div>
\n \n<\/div>\n\n\n
<\/div>\n
\"pumpkin<\/div>\n\n

Recipe<\/h2>

<\/p><\/div>\n

<\/div>\n\n\n\n
<\/div>\n\n\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print Recipe<\/a>\n\t<\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n\n\n\n \n<\/div>\n\n\n\n\n
\n\t
\n \t\n\t\t\n <\/div>\n
\n \n\t\t\n <\/div>\n<\/div>\n\n

Ingredients
<\/div> <\/h3>
  • 1 \u00bd<\/span> pound<\/span> Idaho potatoes<\/span> (about 3 large)<\/span><\/li>
  • \u2153<\/span> cup<\/span> pumpkin puree<\/span><\/li>
  • \u00bc<\/span> cup<\/span> finely grated Parmesan cheese<\/span><\/li>
  • 1<\/span> large<\/span> egg<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> cinnamon<\/span><\/li>
  • \u00bc<\/span> teaspoon<\/span> nutmeg<\/span><\/li>
  • 1\u00bd - 2<\/span> cups<\/span> flour<\/span> (all-purpose or gluten free)<\/span><\/li>
  • 6-8<\/span> pieces<\/span> bacon<\/span> (cut into small pieces)<\/span><\/li>
  • 1<\/span> cup<\/span> half and half<\/span> (milk is okay, but it won't be as creamy)<\/span><\/li>
  • 2<\/span> cups<\/span> Parmesan cheese<\/span> (finely grated - plus extra for serving)<\/span><\/li>
  • nutmeg<\/span> (to taste)<\/span><\/li><\/ul><\/div><\/div>\n\n

    Instructions
    <\/div> <\/h3>
    • In a medium saucepan, cook bacon pieces. With a slotted spoon, remove bacon and put on a paper towel. If you have less than 2 tablespoon of bacon grease add a little olive oil or butter. Add half and half and stir with a whisk until completely combined. Bring to a boil and cook for 5 minutes. Remove from heat, add bacon and Parmesan cheese.<\/div><\/li>
    • Peel and chunk potatoes, place in a large pot and cover with water. Boil until just fork tender. Drain water, put potatoes in a large bowl. <\/span><\/div><\/li>
    • In a large bowl, mash potatoes until smooth. Let cool until room temperature. Add pumpkin puree, Parmesan, egg and spices.<\/div><\/li>
    • Slowly add in flour until a smooth, slightly sticky dough is formed. Knead briefly. <\/span><\/div><\/li>
    • Fill a large pot about half full of water and bring to a boil.<\/span><\/div><\/li>
    • Divide dough into six balls. Roll each into a thin rope (about \u00bd inch thick) and slice into \u00bd inch pieces.<\/span><\/div><\/li>
    • In small batches, drop pieces into boiling water. Gnocchi will sink to the bottom and then rise to float on the top. Boil for 2-3 minutes after they have risen to the top. Remove with a slotted spoon and put on a plate. Continue with all of the dough.<\/span><\/div><\/li>
    • Serve gnocchi topped with bacon alfredo sauce and sprinkle with extra Parmesan cheese and nutmeg if desired.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n\n\n\n\n\n
      <\/div><\/div><\/div>\n\n\n

      Until next time, happy eating.
      ~Audrey<\/p>\n","protected":false},"excerpt":{"rendered":"

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