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

　　1/2 pound morel mushrooms

　　2 tablespoons unsalted butter, plus more for frying

　　2 cloves garlic, thinly sliced

　　1 recipe Basic Potato Gnocchi (page 60)

　　Kosher salt

　　4 duck eggs

　　Parmigiano-Reggiano, for shaving

　　

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.

　　Ethan Stowell's New Italian Kitchen