Introducing Vogue Scandinavia’s ‘In the Kitchen’ series, in which we enter the kitchens of our region’s most celebrated chefs to learn how to create their most beloved (and simple) at-home dishes
Scandinavia is home to some of the world’s most renowned chefs, many of whom serve up complex, multi-course meals at their Michelin-starred restaurants. At home, however, these culinary wizards tend to favour something a bit simpler, with an emphasis on great ingredients and a certain sense of comfort. So simple, in fact, that you or I could make it.
That’s precisely the case when it comes to the first chef in our ‘In the Kitchen’ series. Born in Umeå, Mathias Dahlgren is the only Swedish chef to ever win the prestigious Bocuse d’Or – considered to be the world championship in cooking. The man behind the Michelin-decorated restaurants at the Grand Hôtel, Dahlgren most recently opened upscale aquatic-focused restaurant Seafood Gastro, which holds one Michelin star. Its more low-key a la carte neighbour, Matbaren, holds the Bib Gourmand.
But at home, Dahlgren keeps it refreshingly simple. Exclusively for Vogue Scandinavia, the chef walks us through one of his favourite home dishes: gnocchi with Brussels sprouts and bacon. It’s so straightforward to make, two novice cooks from the Vogue Scandinavia editorial team were able to successfully recreate it. Step inside Dahlgren’s charming kitchen at Seafood Gastro to learn how to make this hearty meal yourself.
Ingredients:
- A package of pre-made gnocchi
- Brussel sprouts
- Pre-cut bacon cubes
- Organic lemon
- Parmigiano cheese
Method:
- Chop the Brussel sprouts (to quarters if large or halves if small)
- Bring a pan of salted water to the boil and add the Brussel sprouts
- Chop the bacon cubes into small pieces and cook on a frying pan
- Add the gnocchi to the pan with the Brussel sprouts. Let them boil for two minutes
- Pour out most of the water and let the gnocchi and Brussel sprouts stand for around 20 seconds
- Add the gnocchi and Brussel sprouts to the frying pan with the bacon
- Garnish all ingredients in the frying pan with a generous amount of cracked black pepper
- Serve with a light grating of lemon skin and Parmigiano cheese to taste