食譜recipe • 南瓜節特輯 // creamy pumpkin gnocchi 南瓜乳酪義大利麵疙瘩


hello大家好~
在我們開始做菜前先讓我來小小的傾訴心聲碎唸一下吧! (不想看可以跳過)


就是呢… 前幾天突然有種惆悵感, 覺得blogger還真不好當。
這裡說的blogger是指full time blogger, 每一兩天發一篇文的那種(還是很認真打的文), which is我的目標

好像很多人都以為我沒有在上班, 是家庭主婦 (?)
但其實老娘是紮紮實實的全職平面設計師啊!
每天8:30上班到5:30這樣~
扣掉通勤/吃飯的時間, 一天基本上沒剩幾個小時了

以前常看到全職bloggers說自己每天多晚睡為了寫blog,
我還會小小懷疑是有沒有這麼誇張?
但自己開始認真寫blog之後發現 – 還真的是這樣!

打一篇文圖並茂的文章從拍照, 整理編輯照片, 到打字, 上傳照片, 排版, 檢查更改錯字…等等, 至少要花五六個小時,
聽起來好像很久, 但相信我  每個全職blogger都是這樣的,
每一篇好的文章都是我們搶時間搶天氣拍照, 動腦筋要怎麼呈現出好內容, 再加上好幾個不睡的夜晚, 熬出來的

也許有人會問: 有必要嗎?  寫blog就寫blog, 幹嘛把自己搞這麼累?


我可以回答: 對我來說是有必要的
因為我對blogging充滿熱情!

我喜歡拍照, 喜歡分享, 而如果這份喜歡可以轉換成我事業的一部分, 何樂不為?
能把自己喜歡的事當成工作, 不是很棒嗎?
所以即使很辛苦, 我也還是心甘情願的做~
而在這裡也想和大家說(重點來了lol), 如果喜歡我的文章, 請讓我知道! 
不管是留言或是轉載分享, 都會大大的鼓勵到我 : )

謝謝你們~~ (90度鞠躬)

(然後我可以放棄英文嗎哈哈哈哈  到底有誰在看英文啦!?)


hello everyone~ before we jump into the recipe, i want to spend some time sharing my heart (murmuring) with you all. 

so i've been thinking these days...that being a blogger is not easy at all. i'm talking about full time bloggers here, which they create new post every day (or every other day) with good quality contents. and that is my goal. 

a lot of people thought i'm not working, that i'm a housewife or something. but i actually work as a full time graphic designer! i go to my office everyday from 8:30am to 5:30pm. and i seriously don't have much time left for me to blog. i used to read about bloggers saying how little they sleep just to make time for blogging. and i thought "are you exaggerating?" but after i started blogging seriously, i found out every word they said were 100% true! 

it requires so much to produce one good post: from photo shooting, photo editing, writing, uploading, working on page layout, modifying/spell checking...etc. and oftentimes it takes at least 5-6 hours just to make that one post! it sounds crazy but trust me, every full time blogger is doing the same- work our butts off just to present one good post. 

some people might ask: is that necessary? blogging should be chill & relaxing, isn't it? why work so hard?

and i can answer with this: yes, it is necessary to me. because i'm passionate about blogging! i love to shoot & i love to share. if i can turn this passion into career, why not? it's awesome to work on something you love while earn some incomes, right?! so even if it takes tons of time & energy to blog, i'd still do it. happily. and (here comes the climax), if you like my posts, please kindly let me know! it will greatly encourages me if you leave some comments or share my posts! (see that share button down there?? :D) i'd really appreciate it!! 

(ps, can i give up on the english part? hahaha... who's reading english anyway!? *pls make some noises if you are one of the english readers lol)


南瓜節特輯第二發來了!


我和sherry從pumpkin patch買了顆中型南瓜回家, 為的就是做這道南瓜乳酪gnocchi~
其實我對gnocchi義大利麵疙瘩不是太熟悉, 只是在餐廳吃過, 印象中就是小小的麵糰, 吃起來有點QQ的

那天在trader joe’s有點小掙扎該買gnocchi還是rigatoni, 最後gnocchi勝出!
因為想說煮一大鍋要吃兩三天.. 感覺麵疙瘩比較耐擺? 哈哈
就回鍋熱個幾次都還不會太軟爛這樣XD

這次食材準備sherry也有幫忙~  讓我拍照拍的比較游刃有餘(好像不是這樣用)
還有閒情逸致邊做菜邊吃yogurt lol

那就廢話不再多說, 直接進入食譜步驟吧!
(圖超多! 請由左至右/由上往下看)

here comes the 2nd post of my pumpkin's day series! so me and sherry brought this medium size pumpkin home from pumpkin patch. just to make pumpkin gnocchi!

to be honest i'm not too familiar with gnocchi. i only had it once at a restaurant, and my only memory was, it was small and chewy. so when we were shopping at trader joe's, i was kinda indecisive to choose between gnocchi and rigatoni... but at the end gnocchi wins coz i thought it could last longer (after cooked) than rigatoni since it's bigger & firmer. (you know the whole pot will need at least 2-3 days for me to consume...lol)

this time, sherry helped with preparation! so i was super chill when i cooked and took photos~ i even had time to eat a bowl of yogurt! haha! i love sherry <3

ok, enough talking. let's get into the recipe part. (tons of photos. please browse from left to right/top to bottom)



南瓜乳酪義大利麵疙瘩

ingredients

gnocchi 1包

培根8條 切丁

雞腿肉2支的量 切小塊 (或雞胸)

cream cheese 1包切塊

洋蔥半顆切丁

蔥3條切蔥花

南瓜泥 1杯

parmesan cheese 半杯

辣椒粉或七味粉 少許

garlic powder 少許

half & half 1杯

胡椒粉&鹽

direction

  1. 南瓜對切去籽, 抹少許鹽, 375°f 烤30-45分鐘 (變軟即可)
  2. 1/4的熟南瓜用湯匙把肉挖出, 打成泥備用
  3. 1/4的熟南瓜切小塊備用
  4. 依照包裝指示將gnocchi煮熟, 拌少許橄欖油備用
  5. 雞肉加少許鹽和胡椒醃15分鐘
  6. 熱鍋炒培根丁, 炒熟取出備用
  7. 炒洋蔥, 雞肉, 加鹽和胡椒調味; 雞肉變白色後取出備用
  8. 乾淨的鍋子加入cream cheese, 小火攪拌煮至融化
  9. 加入南瓜泥, parmesan cheese, 辣椒粉(或七味粉), garlic powder, 轉中大火攪拌均勻
  10. 倒入half & half, 攪拌均勻
  11. 加入gnocchi, 洋蔥雞肉, 南瓜塊, 和培根(保留少許培根當裝飾用), 翻炒至雞肉熟透 (大約5-10分鐘)
  12. 最後再依個人口味加入鹽和胡椒調味
  13. 裝盤後撒上蔥花和培根丁, 即可享用!

creamy pumpkin gnocchi

ingredients

1 pack gnocchi

8 strips bacon, chopped

2 boneless chicken drumsticks (or breasts), cut into small pieces

1/2 onion, chopped

3 green onions, chopped

1 pack/8oz cream cheese, cut into 8 pieces

1 cup pumpkin puree

1/2 cup parmesan cheese

paprika or shichimi

garlic powder

1 cup half & half

salt & pepper

direction

  1. cut pumpkin into 4 pieces. remove seeds. sprinkle salt and bake for 30-45 minutes until soften.
  2. remove flesh using a spoon from 1/4 of pumpkin. process until smooth.
  3. the other 1/4 pumpkin, cut into small cubes.
  4. cook gnocchi according to package direction. drain and drizzle with olive oil. 
  5. marinate chicken with a little salt & pepper for 15 minutes.
  6. cook bacon in a skillet. remove and drain oil if needed.
  7. cook onion, add chicken, add salt & pepper. cook until chicken are no longer pink. remove.
  8. in a clean skillet, add cream cheese. stir until melt. 
  9. add pumpkin puree, parmesan cheese, paprika (or shichimi), and pinch of garlic powder. stir and blend well.
  10. stir in half & half.
  11. add gnocchi, onion & chicken, pumpkin cubes, and bacon. (save some bacon for garnish). stir until chicken is fully cooked (about 5-10 minutes).
  12. taste it and add more salt & pepper if desired.
  13. garnish with green onion & bacon before serve.

成品看起來有點像scramble eggs 哈哈哈

gnocchi沾滿了南瓜乳酪醬, 帶著點嚼勁, 出乎意料的好吃!
醬非常的creamy, 充滿起司味, 還帶有淡淡的南瓜香

 
我很喜歡吃的到南瓜塊這一點, 為整體增添了另一個口感, 而且可以稍微解膩

 

the finished dish looks kind of like scramble eggs...haha

each gnocchi is fully covered in pumpkin cheese sauce. a little springy. it's out-of-my-expectation yummy! it's super creamy and i can taste the pumpkin in the sauce.

i also love the part that i can chew on some pumpkin cubes other than the sauce. it definitely adds another crunchiness to this dish.

青蔥不只是裝飾用, 它在調味上佔有很重的份量,
一點點嗆辣的清脆口味, 在這道滿是乳酪的料理中非常必要!
所以不怕蔥的人就多撒點吧~~

the green onions are not just for decoration. their spicy crispy taste are actually essential in such a dish like this (creamy & cheesy)! so pour them on top if you don't hate green onion!

大家在刻南瓜的時候也別浪費,
把南瓜肉留下來煮這道麵疙瘩, 有吃又有玩 XD


最後就再說一次happy pumpkin's day嘍!

 

 

so when you are carving that jack-o'-lantern this year, don't throw away the pumpkin flesh! save them and make this pumpkin gnocchi~ that way you get to play and eat! :D

lastly, happy pumpkin's day again!