Prepare the sauce

1. If using fresh morel mushrooms, clean them with a brush to remove the dirt.
2. If using frozen morel mushrooms, thaw them according to the package instruction (keep the morel juice to add to the sauce later).
3. In a sauté pan or a pot, heat extra-virgin olive oil and unsalted butter over medium heat.
4. Add the minced shallots and cook until translucent.
5. For the fresh morels: add the morels, salt and cook for 5 minutes while stirring regularly with a wooden spoon.
6. For the frozen morels: deglaze the shallots with morel juice, stir and add the thawed morels and cook for 5 minutes. 
7. Add the white wine and let the preparation simmer over low heat for 20 minutes.
8. Add heavy cream and white pepper and cook for 5 more minutes.

Meanwhile, cook the gnocchi 

1. Bring a large pot of well-salted water to a boil.
2. Add the gnocchi and cook according to the package instructions and set aside.
3. In a non-stick frying pan, heat 1 tablespoon of extra-virgin olive oil and 1 and ½ tablespoons of unsalted butter over medium-high heat.
4. Add the gnocchi and pan-fry them until golden and crispy. 

To serve 

1. In four pasta bowls, pour one piping hot ladle of morel sauce into each bowl.
2. Add the crispy gnocchi on top and sprinkle shaved Parmigiano Reggiano and freshly chopped parsley.
3. Enjoy immediately with a glass of Chardonnay!