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1
Bring a large pot of salted water to a boil.
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2
While the water comes to a boil, clean the morels.
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3
Fill a large bowl with cool water.
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4
Dunk the mushrooms, then allow to dry on paper towels or a clean dishcloth for at least 1 hour.
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5
Stem the morels, then halve lengthwise and set aside.
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6
Heat the 2 tablespoons butter in a saute pan over medium-high heat.
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7
Add the morels and saute for 4 to 5 minutes, until silky.
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8
Add the garlic and saute for a couple of minutes longer, until the garlic is tender but not brown.
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9
When the water comes to a rolling boil, add the gnocchi.
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10
Cook just until the gnocchi surface, using a slotted spoon or spider to remove them, and add to the saute pan.
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11
Gently toss the morels with the gnocchi, adding a tablespoon or two of pasta water if the mixture looks dry.
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12
Season to taste with salt and keep warm.
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13
Heat a generous pat of butter in 1 large or 2 small saute or frying pans.
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14
Fry the eggs gently over medium heat until the edges are crisp but the yolks are still runny.
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15
Sprinkle with salt.
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16
Divide the gnocchi and mushrooms among 4 shallow bowls.
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17
Top each with a fried egg.
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18
Using a vegetable peeler, shave Parmigiano-Reggiano over each bowl and serve.
