Ingredients
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1 slice bacon, chopped
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1 (16 ounce) package shelf-stable gnocchi
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1 tablespoon extra-virgin olive oil
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1 cup chopped onion
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2 cloves garlic, minced
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1 tablespoon chopped fresh thyme, plus more for garnish
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¾ cup reduced-fat milk
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1 ½ ounces reduced-fat cream cheese, softened
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¾ cup unseasoned canned pumpkin
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¼ teaspoon ground pepper
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¼ cup grated Parmesan cheese
Directions
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Cook bacon in a large nonstick skillet over medium heat until crisp, about 5 minutes. Remove with a slotted spoon to a paper-towel-lined plate. Add gnocchi to the pan with the bacon fat and cook, stirring often, until plumped and starting to brown, about 5 more minutes. Transfer to a bowl.
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Add oil and onion to the pan; cook, stirring, until softened and starting to brown, about 5 minutes. Add garlic and thyme; cook, stirring, for 1 minute. Whisk milk and cream cheese in a small bowl; add to the pan along with pumpkin and pepper. Bring to a simmer, reduce heat to maintain the simmer and cook, stirring, until thickened, 4 to 5 minutes. Add the bacon, gnocchi and Parmesan; cook, stirring, until heated through, about 2 minutes more.
