Instructions

For Gnocchi:

1. Mix ricotta and egg yolk, gradually add flour and parmesan, salt and pepper.
2. When dough has formed, place in plastic wrap and refrigerate for 1 hour.
3. On a floured surface, roll dough into thin cigar ropes and cut into 1/2 inch pieces. Using your thumb or index finger, make a small indent in each piece. this makes the gnocchi hold the sauce.
4. Bring a large pot of water to the boil and add a handful of salt.
5. Place gnocchi in boiling water and once they float to the top, they are done. This usually takes 3 minutes.
6. Drain, and if not using immediately, lightly coat with olive oil.

For Sauce:

1. Put olive oil in a med size pan over med heat. Add garlic and shallots and sauté for 1 minute being careful not to burn.
2. Add morels, sauté for 1 minute, add white wine and cook until nearly all liquid is gone.
3. Add chicken stock and again, cook until nearly all liquid is gone.
4. Add 5 tbl butter along with the asparagus, fava beans and parsley.
5. Once heated through, add 2 more tbl butter and 1/2 cup sherry wine, cook for until butter has melted.
6. Toss with gnocchi and garnish each serving with a sprinkle of parm and seeded tomato wedges.