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1
Place Parmigiano-Reggiano, ricotta and egg in bowl section of food processor.
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2
Mix until smooth.
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3
Put 3/4 cup of flour into a separate bowl and fold in cheese mixture.
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4
Knead all together until fully incorporated, being sure not to over-knead.
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5
If mixture becomes gummy, you have gone too far.
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6
Liberally dust the table top and your hands using 1/2 cup flour.
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7
Divide the gnocchi mixture into 8 equal pieces.
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8
Using your hands, roll each piece into a cylinder 1/2 inch in diameter, dusting with additional flour as needed.
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9
Cut cylinders into 1 inch long pieces and place on a parchment-lined sheet pan that has been dusted with flour.
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10
Refrigerate for 1 hour.
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11
Fill a large bowl with ice and water.
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12
Use this as a bath to shock the gnocchi after cooking.
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13
Bring 1 gallon of salted water to a boil.
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14
Add half the gnocchi, cover pot, and boil until gnocchi rise to the top (approximately 3 minutes).
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15
Remove immediately with a slotted spoon and place in the ice water bath.
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16
Repeat process with remaining gnocchi.
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17
When gnocchi have cooled, remove from water and place in non-reactive pan.
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18
Coat with 2 tablespoons of olive oil and refrigerate.
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19
To serve, reheat gnocchi in a large pot of boiling water for 1 minute and serve with morel or your favorite sauce and garnish.
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20
Place butter and shallot in 1-quart sauce pot over medium heat.
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21
Cook until translucent.
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22
Add morels and pinch of salt.
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23
Cook for 3 minutes stirring occasionally.
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24
Add white wine and reduce by two thirds.
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25
Add chicken stock reducing again by two thirds.
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26
Add heavy cream, turn down heat and simmer for 20 minutes or until sauce coats the back of a spoon.
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27
Season with salt and pepper.
