Creamy Butternut Pumpkin, Chicken & Bacon Gnocchi
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Creamy Butternut Pumpkin, Chicken & Bacon Gnocchi
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| Servings | Prep Time |
| 6people | 20minutes |
| Cook Time |
| 30minutes |
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Ingredients
- 1kg Gnocchi
- 8slices Short Cut Bacondiced
- 3small Chicken Filletscut into bite sized pieces
- 250g Cream Cheese
- 1cup Butternut Pumpkin Puree
- 1/2cup Parmesan cheese
- 1cup Thickened Cream
- 2tsp Ground Paprika
- 1/2tsp Ground Chilli
- 1/2tsp Garlic powder
- Spring Onionsto garnish
Instructions
- Make the Butternut Pumpkin puree by dicing a small butternut pumpkin, cooking for about 10 minutes in the microwave and then using a food processor to create the puree. I use a nutribullet. Set aside or refrigerate until ready to use.
- Cook Gnocchi according to packet instructions.
- In a large frying pan, add bacon and cook until crispy (about 5-6 minutes). Set aside.
- Add chicken and cook until browned and cooked through (about 10 minutes). Set aside.
- Turn heat down to low and add cream cheese to pan. Use a wooden spoon to break up any clumps and stir constantly. Ensure heat is low to avoid burning & browning the cheese.
- After about 1 minute, add cream, butternut pumpkin puree, parmesan cheese, paprika, chilli and garlic powder. Stir constantly until cream cheese is fully melted and sauce is completed blended. (about 3 minutes)
- Add gnocchi, chicken and bacon and stir to mix fully with the sauce. Cook for about 2 minutes to ensure they are heated through.
- Remove from heat and serve. Garnish with spring onions.