Health+Nutrition

Bikes and cooking have always gone together for Chris Mathias. A chef for 26 years, the Toronto native owns Chair de Poule in the trendy 11^th arrondissement of Paris, where he has lived for the past nine years. Chair de Poule has been open for just over a year and serves a menu of small tapas that change depending on what’s available in the local markets. His cycling interests have covered a variety of disciplines, and he has raced road, cyclocross and mountain bike events over the years. Like most chefs, free time is a rarity, but he pedals around the roads in and outside of Paris and makes frequent trips down to the cycling mecca of Girona to ride.

Ingredients

For the Gnocchi:

500g potatoes

1 egg yolk

2 tbsp grated Padano cheese

70 g plain flour

For the Dish:

3 sliced shallots

A generous handful of cleaned black trumpet mushrooms

5 leaves of radicchio torn into quarters

1 garlic clove

4 sprigs of flat leaf parsley

Olive oil for browning the gnocchi

Padano cheese

Sea salt and pepper

Half a lemon

Chives for garnish

Directions

1. To make the gnocchi, roast the potatoes in an oven at a medium/high temperature until cooked.

2. Peel off the skins and put flesh through a ricer or mash gently with masher.

3. Add flour, yolk, Padano and mix gently . It is important not too work too much in order to keep the gnocchi soft.

4. After all ingredients are combined, let sit for at least half an hour.

5. To shape the gnocchi, roll out into sausage shape and cut into pieces about 2 cm wide. Blanch in salted water and when they rise to the top, they’re ready. Cool with a small amount of olive oil on a tray.

6. With a pan on medium heat, add a small amount of olive oil and let the oil warm for 30 seconds. It’s important to not let the oil smoke as the flavour will become bitter and harsh.

7. When oil is hot, add gnocchi and gently sauté until golden brown and season with a touch of salt and pepper.

8. Add the shallots, trumpets, pancetta and parsley. Cook for several minutes until shallots and mushrooms are almost done then add radicchio and garlic.

9. Cook for a couple of minutes more, being very careful not to burn garlic.

10. Put in bowl top with Padano, chives and a squeeze of lemon juice.

NUTRTION DATA

Per Serving

Calories: 407

Carbs: 83 g

Fat: 9 g

Fibre: 8 g

Protein: 17 g

Sodium: 85 mg

Makes Two Servings