The day I came up with this recipe will be embedded in my brain for the rest of my life. It was an unusually warm mid-April day. The woods were dripping with the heavy rains from the day before. I was enjoying a brisk walk, filling my lungs with the smells of spring when suddenly, out of the corner of my eye, I noticed a funny-shaped object on the ground, right beneath my feet. I stopped in my tracks, looked down, and to my utter amazement I saw a gorgeous black morel staring back at me.
Once I recovered from the shock, I quickly looked around and realized that I was standing in the middle of a huge patch of morels…the most beautiful morels I’d ever seen!
I ran home as fast as my legs could take me and came back with a bag and clippers. Within minutes, I’d picked over 3 lbs of morels. I could hardly believe my luck!
That evening, I made this gnocchi recipe with my loot. Every bite was unforgettable, not just because it was so scrumptious, but because it was the very first time I’d cooked with wild mushrooms I’d picked myself.
Since then, I’ve returned to my morel patch every spring, hoping to find another bounty. Alas, the elusive fungi must have relocated to another part of the woods.
Fortunately, I can find fresh morels at one of my local markets or buy them online from Oregon Mushrooms. Nevertheless, I can never make this gnocchi without remembering that blessed day.
Disclaimer: As always, my point of view is my own. I do not accept samples, and have no commercial relationship with any product, food or wine company.