Chicken bacon pumpkin gnocchi

Based on a recipe from Nutmeg Nanny, this produces an extremely heavy and filling dish of gnocchi in a rich, creamy pumpkin sauce. The chicken didn't detract from it but didn't contribute much either; we'd probably leave it out (or replace it with something else) next time.

The original recipe calls for bacon; we did it with spicy pancetta.

Ingredients

• 1 pie pumpkin
• 1kg vacuum-packed gnocchi (2 packets)
• 400g pancetta, chopped into small chunks
• 2 boneless skinless chicken breasts, diced
• 250g cream cheese
• 250mL freshly grated parmesan cheese
• 10mL smoked paprika
• 2.5mL cayenne
• 2.5mL garlic powder
• 250mL half and half cream
• a bunch of green onions, finely sliced

Procedure

1. Bisect the pumpkin, extract the guts, brush the exposed face with olive oil, place face down on a baking sheet, and bake at 350°F for 1 hour or until fork tender.
2. Peel the pumpkin and mash the flesh to produce 300-400mL of pumpkin purée.
3. Set a pot of water to boil (for the gnocchi) in the background.
4. Set a large, deep skillet or nonstick pot over medium heat. Cook the pancetta in a bit of olive oil, until well browned but not quite crisp. Remove to a plate of paper towels with a slotted spoon.
5. Add the chicken to the pan and season with salt and pepper. Cook until cooked through. Remove to the same plate as the pancetta.
6. Add the cream cheese, and stir gently until it starts to melt.
7. Meanwhile, cook the gnocchi according to package directions.
8. Add the pumpkin puree, parmesan, paprika, cayenne, and garlic powder. Stir to combine.
9. Stir in the cream.
10. Stir in the gnocchi, chicken, and pancetta. Cook for ~5 minutes to warm the chicken and gnocchi through.
11. Stir in the green onions.
12. Eat!