Friday 11th January

There is something really satisfying about getting up early and running in the pouring rain! It is certainly good for speed work, as you do not really want to hang around - the faster you can get back into the warm and dry the better! 5 miles today was very easy. Maybe that was due to the delicious gnocchi I cooked last night. Gnocchi has a medium GI of 68 and I served it with a very soothing low GI mushroom sauce. After three weeks of being serious carnivores in the US, we are having a few very welcome meat-free days. You could add some lardons if you don't want to go vegi. Here it is...it is the simplest meal to prepare and dead easy (unless you decide to make your own gnocchi, that is!):
Gnocchi with mushroom sauce
For 2-3 servings

500g pack of fresh gnocchi
250g organic chestnut mushrooms, finely sliced
small, mild onion
olive oil, finely chopped
clove of garlic, crushed
250g creme fraiche
splash of white wine
handful of coriander or flat-leaved parsley
1 fresh bayleaf (optional)
salt and pepper

1. In a large frying pan, saute the onion with the bayleaf gently in the oil for 5-10 minutes, until soft. Add the mushrooms and a pinch of salt, cover and sweat on a low heat for another 5 minutes or so.
   
2. Take the cover off, turn up the heat, add the wine and reduce for a few minutes. Then add the creme fraiche and herbs and cook for another minute or so. Season.
3. Cook the gnocchi according to the pack instructions and then spoon into the mushroom mixture and serve in nice big pasta bowls. Decorate with some more coriander/parsley.
4. This dish goes well with a fresh green salad with a mustardy french dressing.