CHICKEN BACON PUMPKIN GNOCCHI

Chicken Bacon Pumpkin Gnocchi image

Provided by kimberlynewport

Categories Pumpkin

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 12

2 (16 ounce) packages gnocchi (total two pounds)
8 slices bacon, diced
2 boneless skinless chicken breasts, diced
8 ounces silky tofu, cut into cubes
1 cup unsweetened pumpkin puree
1/2 cup parmesan cheese
2 teaspoons smoked paprika
1/2 teaspoon dried chipotle powder
1/2 teaspoon garlic powder
1 cup nonfat yogurt
kosher salt and pepper, to taste
3 green onions, sliced

Steps:

Bring a large pot of water to boil over high heat. Add gnocchi and cook according to package directions.
Once cooked, drain, drizzle with a little olive oil (to keep moist and from avoid sticking) and set aside.
Set a large skillet over medium heat and add bacon. Fry until crispy. Remove from pan to a paper towel-lined plate and blot away extra fat.
Add diced chicken to the pan and season with kosher salt and pepper. Cook until no longer pink. Remove chicken from the pan and set aside.
Reduce heat to low. If there is a lot (more than a tablespoon) of fat remaining in the pan, drain and then add tofu. Mash and stir gently until creamy.
Add in pumpkin puree, Parmesan cheese, smoked paprika, chipotle chile powder and garlic powder. Stir to combine.
Add gnocchi, chicken and bacon to the pan. Stir together and let sauce cook for 5 minutes to warm the gnocchi and chicken throughout.
Mix yogurt in well and and stir until just warm.
Taste the dish and season with kosher salt and pepper if needed.
Sprinkle the finished dish with green onions and serve immediately.