In a large skillet, set over medium heat, add chopped bacon. Cook for about 5–7 minutes until the bacon is crispy and golden brown. Stir occasionally to ensure even cooking. Once done, remove the bacon from the skillet and set it aside, leaving the drippings in the pan for the next steps.

Using the same skillet, add a drizzle of extra-virgin olive oil to the bacon drippings over medium-high heat. Add the shelf-stable gnocchi and sauté for 5–7 minutes, stirring occasionally, until they are golden and slightly crispy on the outside. Once done, remove the gnocchi from the skillet and set them aside with the bacon.

In the same skillet, add the chopped onion and cook over medium heat for about 5 minutes, stirring frequently until softened and translucent. Add minced garlic and fresh thyme, cooking for an additional minute.

Whisk in the reduced-fat milk and softened cream cheese to the onion mixture, blending well. Add the unseasoned canned pumpkin along with ground black pepper. Stir everything together and let the sauce simmer for 3–4 minutes over medium heat, until it becomes smooth and creamy with a lovely pastel orange hue.

Return the cooked gnocchi and bacon to the sauce in the skillet. Gently toss everything together, ensuring the gnocchi are well coated in the creamy pumpkin sauce and warmed through, about 2 minutes.

Stir in the grated Parmesan cheese until melted and combined. Taste the sauce and adjust seasoning with more black pepper if desired. Serve hot in shallow bowls, garnished with extra thyme and a sprinkle of Parmesan for a delightful finish.