Siegel's Lamb Chops with Fava Beans and Potato Gnocchi

Ingredients

1. 3/4 cup dried morels (about 1/2 ounce)
2. 1 cup boiling water
3. 1 rack of lamb, chine bone removed, rack frenched and cut into double chops, scraps reserved (See Note)
4. 1 cup rich veal stock or demiglace
5. Salt and freshly ground pepper
6. 2 pounds fresh fava beans, shelled
7. Potato Gnocchi
8. 1 tablespoon extra-virgin olive oil
9. 4 tablespoons unsalted butter
10. 1 teaspoon thyme leaves

1. In a small bowl, cover the morels with the boiling water and let soak until softened, about 15 minutes. Drain the morels, reserving the liquid. Slice the morels 1/2 inch thick, discarding the stems. Pour the liquid into a bowl, leaving behind any grit.
2. In a saucepan, cook the lamb scraps over moderately high heat, stirring often, until browned all over. Add the veal stock and cook over moderate heat until reduced to 1/2 cup, about 20 minutes. Strain the stock, add 1/2 cup of the morel liquid and cook until the sauce is reduced to 1/2 cup. Season with salt and pepper.
3. In a large pot of boiling, salted water, cook the fava beans for 2 minutes. Using a slotted spoon, transfer the favas to a plate and let cool, then peel them.
4. Return the water to a boil and add the Potato Gnocchi. Stir gently twice and let the gnocchi rise to the surface. Cook for about 1 minute; the gnocchi should be puffed and cooked through. Drain the gnocchi and transfer to an oiled plate.
5. Preheat the oven to 400°. In an ovenproof skillet, heat the oil until shimmering. Season the lamb with salt and pepper and cook, fatty side down, until browned and crusty, about 5 minutes. Turn the chops, transfer the skillet to the oven and roast for 10 minutes for medium rare. Let rest for 5 minutes on a cutting board.
6. Melt 1/2 tablespoon of the butter in a large nonstick skillet. Add the morels and favas and cook over moderately high heat until warmed through, about 3 minutes. Add to the lamb sauce and swirl in 1 1/2 tablespoons of the butter.
7. In the skillet, melt the remaining 2 tablespoons of butter over moderately high heat until golden. Add the gnocchi and thyme, season with salt and pepper and cook, tossing, until lightly golden.
8. Spoon the gnocchi onto 4 plates and add the morels and favas. Slice the lamb between the bones and arrange on the plates. Drizzle any remaining sauce around the lamb and serve.