Source: Mark Richardson, Seasons Restaurant at Four Seasons Hotel San Francisco (May 23, 2009).

This recipe was demonstrated for CUESA's Market to Table programs on May 23, 2009.

Serves 4-6

INGREDIENTS

Gnocchi
1 pound starchy potatoes
1 large egg plus 1 large egg yolk
3 ounces Parmesan cheese, grated
Kosher salt and fresh black pepper, to taste
1 ½ cups all-purpose flour, plus more for dusting the work surface and gnocchi

Vegetables
3 tablespoons olive oil
3 ounces morel mushrooms, cleaned and quartered
6 Thumbelina carrots, peeled and blanched
3 cups chicken stock or vegetable stock
¾ pound fava beans, shelled and blanched
¼ pound English peas, shelled
1 spring onion chopped
1 stalk green garlic, chopped
6 tablespoons butter
3 tablespoons fresh thyme, leaves picked and minced
Kosher salt and fresh black pepper, to taste

PREPARATION

1. Preheat oven to 375º. Wash the potatoes and bake for 45 minutes or until tender. Remove from oven and let cool for 10 minutes. Cut the potatoes in half, scoop out inside and put through a food mill. Add the egg and egg yolk and cheese and season with salt and pepper. Mix well. Add half of the cup and half of flour, mix a bit, add the rest of the flour and knead until the flour is incorporated. Sprinkle with a little more flour and let the dough rest for at least 15 minutes. 
   
   
2. Take a small pinch of flour and dust a 2- by 2-foot area on a flat table to roll out the gnocchi. Cut a 2- by 5-inch piece of the dough and roll with your hands by starting the middle and working your way out , forming a ½’’ -to ¾’’ diameter long tube. Cut the gnocchi with a knife into portions about 1-to 1 ½’’ long. Repeat with remaining dough. From this point the gnocchi can be frozen for later or dropped directly into boiling salted water. 
   
   
3. If making right away, bring large pot of salted water to a boil. Add gnocchi and drain immediately once the gnocchi floats to the top.
   
   
4. To finish, heat a non-stick pan over medium-high heat and add the olive oil, gnocchi, morels, and carrots. Once the gnocchi begins to turn golden add the stock and the rest of the vegetables. Reduce the stock by ¾, add the butter and thyme and season with salt and pepper. Let cook until stock thickens, about 1 minute. Serve.