pumpkin gnocci with bacon alfredo sauce on a plate

Pumpkin Gnocchi with Bacon Alfredo Sauce

Simple Pumpkin Gnocchi recipe served with a creamy bacon Alfredo sauce makes a delicious and hearty autumn meal.


  • 1 1/2 pound 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


  1. 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.
  2. 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.
  3. In a large bowl, mash potatoes until smooth. Let cool until room temperature. Add pumpkin puree, Parmesan, egg and spices.
  4. 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.
  5. 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.