1cuphalf and half(milk is okay, but it won't be as creamy)
2cupsParmesan cheese(finely grated - plus extra for serving)
nutmeg(to taste)
Instructions
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.
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.
Fill a large pot about half full of water and bring to a boil.
Divide dough into six balls. Roll each into a thin rope (about ½ inch thick) and slice into ½ 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.
Serve gnocchi topped with bacon alfredo sauce and sprinkle with extra Parmesan cheese and nutmeg if desired.