" The Shortage Mentality is the paradigm of zero-sum life People with a scarcity mentality have a hard time sharing the recognition and credit, power or profit, even with those who help in production, they also have a hard time being really happy for the success of others … They see life as if it had not been That's like there was only one pie, and if someone got a big piece of the pie, it would mean less for everyone. 
Abundance The mentality, on the other hand, stems from a deep inner feeling r of personal value or security. That's the paradigm that there is a lot out there and enough to spare for everyone. The result is a sharing of prestige, recognition, profits and decision-making. It opens possibilities, options, alternatives and creativity. "
It's interesting, with the scarcity mentality: why is this a natural first instinct for many humans? Maybe because, as Covey says it's Above, the mindset of abundance stems from a deep inner feeling of personal worth or security.And finding that internal security can take time to build.For me, I found the way The easiest way to cultivate the mindset of abundance is to be around other people who practice the mind of plenty.
This goat cheese gnocchi with pumpkin is a recipe that I recently brought to a potluck.The event was for a group a friend and I started calling Indy Women in Food.We created this group under the concept: We are better together .This is a group of women entrepreneurs working in the food ation in the Indianapolis region. Instead of competing with each other, the group's goal is to lift one another: encourage each other, share our accomplishments and collaborate on common passion projects. In short: it is practicing the mindset of Abundance in action. And you know what? Being surrounded by others with the Abundance mindset makes 100% easier to reflect oneself.
The world of food blogging is another place where the Abundance mentality is part of the culture. Instead of a sense of competition, " We Are Better Together " is the mantra of this community. Culinary bloggers and influencers are some of the most generous and encouraging people I know. It is therefore natural that this pumpkin gnocchi was created for a virtual party with dozens of other culinary blogs to celebrate the fall. Or really, to celebrate pumpkin recipes! This is a Virtual Pumpkin Party hosted by Sara from Cake Over Steak, whom I call an incredible practitioner of the mindset of abundance. (In particular, she has been a promoter of our podcast since the beginning, which has been a huge support for us.) Sara has organized more than 90 blogs to post pumpkin recipes the same day. To see the complete list of pumpkin recipes, go to page Virtual Pumpkin Party
Sometimes you come across things that are accidentally better than what you've negotiated. This pumpkin gnocchi turned out better than I expected. Of course, Alex and I are behind all the recipes we publish in this space, but this one has become a favorite. Gooey gnocchi dipped in a tasty pumpkin sauce with creamy pockets of goat cheese are like a cozy autumn hug. (Hygge, whoever?) We've done it several times already, and I find myself biting the stings from the pan after I think I'm done. We hope you find it as tasty and comfortable as us. And if you are looking for more pumpkin recipes, here are 93 more . Because we are better together .
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This recipe …
. For gluten-free, find gluten-free gnocchi.
Gnocchi with Pumpkin Goat Cheese
- 3 cloves of garlic
- 2 tablespoons of olive oil
- 1 pumpkin 15 ounces of puree
- 1½ cup of vegetable broth
- ½ teaspoon of chili powder
- ¼ teaspoon of nutmeg
- ¼ teaspoon of red pepper flakes
- ¾ teaspoon of kosher salt
- Freshly ground black pepper
- ¼ cup Greek yogurt
- ] Package of 16 ounces gnocchi, whole wheat or whole
- 4 ounces of goat cheese
- 2 teaspoons fresh sage, minced (about 5 medium leaves)
- [1 9459027] Preheat the oven to 375F
- Chop the garlic. In a large skillet, heat 2 tablespoons olive oil over medium-low heat; add garlic and sauté for 1 to 2 minutes, or until garlic is fragrant but not browned.
- Delicately add the pumpkin purée and broth to the pan and mix to mix well. Add chili powder, nutmeg, red pepper flakes, kosher salt and several black peppercorns. Cover and bring to a boil, constantly bubbling. then bake for 10 to 15 minutes until thickened. Once thickened, place ½ cup of the sauce in a small bowl and mix with the Greek yogurt, then add the mixture to the pan and mix to combine. Taste and adjust seasonings to taste
- Boil a large pot of water. Once boiling, add the gnocchi and boil until the gnocchi float, about 2 to 3 minutes. Drain in a colander.
- Place the gnocchi and sauce in a 9 x 9 "baking dish, garnish with slices of goat cheese and sliced sage, cook for 15 minutes […]]