Gnocchi with Morels and Fried Duck Egg

• 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

1. Bring a large pot of salted water to a boil.
2. While the water comes to a boil, clean the morels.
3. Fill a large bowl with cool water.
4. Dunk the mushrooms, then allow to dry on paper towels or a clean dishcloth for at least 1 hour.
5. Stem the morels, then halve lengthwise and set aside.
6. Heat the 2 tablespoons butter in a saute pan over medium-high heat.
7. Add the morels and saute for 4 to 5 minutes, until silky.
8. Add the garlic and saute for a couple of minutes longer, until the garlic is tender but not brown.
9. When the water comes to a rolling boil, add the gnocchi.
10. Cook just until the gnocchi surface, using a slotted spoon or spider to remove them, and add to the saute pan.
11. Gently toss the morels with the gnocchi, adding a tablespoon or two of pasta water if the mixture looks dry.
12. Season to taste with salt and keep warm.
13. Heat a generous pat of butter in 1 large or 2 small saute or frying pans.
14. Fry the eggs gently over medium heat until the edges are crisp but the yolks are still runny.
15. Sprinkle with salt.
16. Divide the gnocchi and mushrooms among 4 shallow bowls.
17. Top each with a fried egg.
18. Using a vegetable peeler, shave Parmigiano-Reggiano over each bowl and serve.

mushrooms, unsalted butter, garlic, recipe basic, kosher salt, eggs, shaving

Taken from www.epicurious.com/recipes/food/views/gnocchi-with-morels-and-fried-duck-egg-383851 (may not work)