I know I swore I wouldn’t do a pumpkin recipe this year, but then I joined the Crazy Ingredient Challenge. Each month the group picks two ingredients and makes a recipe with them. This month we chose Pumpkin and Bacon.
So, I had to give in and come up with a pumpkin recipe.
So in a burst of inspiration, I created this delicious Pumpkin Gnocchi with Bacon Alfredo.
In case you don’t know, Gnocchi is a simple little potato dumpling that is boiled and served like pasta. I just added a little pumpkin, cinnamon and nutmeg to the recipe. Then I made Alfredo with bacon grease instead of butter. You can use a jarred sauce, but this sauce is very easy to make.
Like most recipes I post, this one is quite adaptable. I made my gnocchi with a Gluten Free flour blend I have. You can use that or all purpose flour as you see fit. If you don’t like pumpkin, you can use another vegetable puree. You could also leave out the bacon to make it a meatless meal.
I hope you enjoy the recipe, and be sure to check out the Crazy Ingredient Challenge recipes that the other bloggers created.
Pumpkin, potato and parmesan dumplings in a creamy parmesan bacon sauce. Gluten Free.
1. 5lb Idaho potatoes (about 3 large)
1/2 cup pumpkin puree
1/4 cup finely grated Parmesan cheese
1 Large egg
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1.5-2 cups flour (all-purpose or gluten free)
6-8 pieces bacon (cut into small pieces)
1 cup half and half (milk is okay, but it won't be as creamy)
2 cups Parmesan cheese (finely grated - plus extra for serving)
nutmeg (to taste)
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.
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. Refill pot about half full of water and bring to a boil while making the dough.
In a large bowl, mash potatoes until smooth. Let cool until room temperature. Add pumpkin puree, Parmesan, egg and spices.
Slowly add in flour until a smooth, slightly sticky dough is formed. Knead briefly. Divide dough into six balls. Roll each into a thin rope (about 1/2 inch thick) and slice into 1/2 inch pieces.
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.
Put gnocchi on plate, top with sauce and sprinkle with nutmeg and additional Parmesan cheese if desired.