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Ingredients

 

1 Pkg Stemmler`s Apple Cinnamon Bacon (cut into a dice)

1 Whole Chicken (raw or cooked)

3 Tbsp Olive Oil

1 Shallots (small dice)

2 Cloves Garlic (minced)

1 Squash (Buttercup)

1 Pumpkin (or small can of Pumpkin Puree if not seasonal)

2 Russet Potato

Splash White Wine

3 Cups Flour

3­-4 eggs

1⁄8 Cup Maple Syrup

Light Salt & Pepper to Taste

1 tsp Chopped Fresh Sage

Sprinkle Parmesan Cheese (optional)

 

Instructions

Serves 4­-6 People (2 hr prep/ 15 min total cook time)

 

1. Cut Squash & Pumpkin in half and scoop out seeds with pulp. Drizzle with some of the olive oil and your favorite seasoning. Place skin side up on a baking sheet with parchment paper. Add the potatoes then place in 350F oven for about 1 hour. While this is in the oven rub down the raw chicken with some oil and seasoning and place on a separate pan in oven as well.

 

2. On the stovetop, in a hot pan, add some of the oil then brown the chopped bacon. Once it's getting crispy, add the shallots for a few minutes until they are soft. Add garlic & sage for one minute, then add the wine. Let it cook for a couple more minutes, stirring. Once finished set aside

 

3. When the squash and potatoes are done, remove from the oven and let cool slightly. When the skin is easier to handle, scoop out the soft squash as well as the potato. If you have a ricer, this can remove all the chunks as the pulp passes through, otherwise, mash everything up until the lumps are gone. Once cool enough to handle, combine 2 cups of mashed mixture, 1 cup flour and 2 eggs in a large bowl. Knead until dough forms a ball. If it's sticky, add more flour, but don't

overwork it as the dough can become tough. Shape small portions of the dough into long strands like a snake. On a floured surface, cut strands into half­inch pieces. Then with a fork, press down on each piece to show indentations, while pressing with your finger from the other side, for appearance. Place on floured sheet pan so they don't stick together. Once you have a lot done, put in pot of boiling water for 2­-3 min until they start to float. I then scoop them out with a slotted spoon and add to a hot oiled pan to sear them. I like a crust on the outside but yet fluffy on the inside. Cook the gnocchi in batches and don't overcrowd the pan as they will not sear properly and likely stick together. Once seared keep

warm until the topping is ready

 

4. Take the chicken out and start to remove the meat off the bones. It can be diced and/or shredded up. We will then add the meat to the bacon/shallot mixture. This can be heated again, adding either mashed pumpkin with some maple syrup, or just half a can of the pumpkin puree. Heat through and add a touch of water if the mixture seems too thick....you want itsaucy!

 

5. Place the Gnocchi in shallow pasta bowls then top with the hot chicken/bacon sauce. Sprinkle with cheese and some fried sage leaves (optional). Time to enjoy this very warm and filling autumn dish!

 

 

 

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