If you are the kind of person who prefers a croque madame to a croque monsieur, the addition of the fried egg gilding the lily in a truly spectacular way, then this is the dish for you. Fresh pillows of gnocchi topped with earthy morels makes for a sublime dish all on its own. Top each dish with a fried duck egg, the soft yolk oozing under your fork . . . need I go on?
Ingredients
serves 4
Step 1
Bring a large pot of salted water to a boil.
Step 2
While the water comes to a boil, clean the morels. Fill a large bowl with cool water. Dunk the mushrooms, then allow to dry on paper towels or a clean dishcloth for at least 1 hour. Stem the morels, then halve lengthwise and set aside.
Step 3
Heat the 2 tablespoons butter in a sauté pan over medium-high heat. Add the morels and sauté for 4 to 5 minutes, until silky. Add the garlic and sauté for a couple of minutes longer, until the garlic is tender but not brown.
Step 4
When the water comes to a rolling boil, add the gnocchi. Cook just until the gnocchi surface, using a slotted spoon or spider to remove them, and add to the sauté pan. Gently toss the morels with the gnocchi, adding a tablespoon or two of pasta water if the mixture looks dry. Season to taste with salt and keep warm.
Step 5
Heat a generous pat of butter in 1 large or 2 small sauté or frying pans. Fry the eggs gently over medium heat until the edges are crisp but the yolks are still runny. Sprinkle with salt.
Step 6
Divide the gnocchi and mushrooms among 4 shallow bowls. Top each with a fried egg. Using a vegetable peeler, shave Parmigiano-Reggiano over each bowl and serve.
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