For the gnocchi:
5 cups whole milk
1 2/3 cup semolina flour
1/4 pound butter
5 ounces shredded Parmesan cheese
1/4 cup ground hazelnuts
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon nutmeg
1 egg, lightly beaten
Place 4 1/2 cups milk in a medium saucepan and over medium heat, cook until almost boiling. Whisk in semolina flour and when the mixture has thickened, turn heat to low and cook, stirring 5 minutes. Add the butter, Parmesan, hazelnuts, salt, pepper, and nutmeg, stirring to incorporate. Remove from heat and stir in the remaining 1/2 cup milk. Let cool slightly (4-5 minutes), then stir in the beaten egg. Pour the mixture unto a baking sheet and refrigerate until chilled through.
Preheat oven to 450 F. Cut the gnocchi into shapes (they can be the traditional
rectangles or you can use cookie cutters or free-hand to create more whimsical
shapes...I did mushrooms!). Place the shapes unto a greased baking sheet,
brush with melted butter and sprinkle with Parmesan cheese. Bake 7-8 minutes
or until outside is firm and inside heated through. Serve immediately
topped with morel cream sauce.
Yield: 6-8 servings
For the cream
sauce:
In a heavy skillet heat 1 tablespoon butter over medium heat. Add 1/4
cup minced shallots and cook, stirring, 2 minutes. Add 1/4 pound fresh
morels (or 1 ounce dried rehydrated in 1 cup warm water-save the soaking
liquid!), 1 tablespoon dry sherry, 1/2 teaspoon ground nutmeg, 1/4 teaspoon
salt and 1/4 teaspoon pepper and cook stirring until all liquid evaporates,
2-3 minutes. Remove from heat and set aside.
In a small saucepan heat 1 tablespoon buuter over medium heat. Whisk in
1 tablespoon flour and cook, stirring 2 minutes. Add 1/3 cup heavy cream,
2/3 cup morel soaking liquid or stock, 1/3 cup sour cream and 1/2 teaspoon
salt and whisk to combine. Add the sauteed morel mixture and cook over
low heat 30 minutes stirring often.