Set flour aside and process all ingredients in food processor until smooth. Place batter in a large bowl and add flour and gently fold until incorporated. Let rest for 20 mins. Once the batter has rested, lightly dust with flour so it can be handled, and divide between two piping bags with a large circular tip.

Fill a two-handled stockpot with about six inches of salted water (like the ocean). Tightly tie Butchers Twine between the two handles and over the top of the pot. Bring to a gentle boil. Using the twine as a dough cutter, start piping one-inch long gnocchi dumplings into the water. Once the gnocchi dumplings float, allow them to simmer for about 3-4 min. Remove and shock in ice water bath until cool. Once cool, lay on a sheet pan to dry. Once dry, dust with semolina flour. Keep covered until ready to prepare with sauce. Can be refrigerated for up to three days or kept in freezer for up to two months.

Add oil to a heavy bottom sauce pan over medium high heat. Add morels and cook for two minutes. Then add garlic and chopped ramps. Season with 2t salt. Stir and cook for two minutes, deglaze with white wine and reduce by half. Add cream and herbs, simmer until sauce thickens. Add ramp leaves right before serving. Adjust salt and pepper to taste.

Add your cooked gnocchi and simmer in cream sauce until gnocchi are once again tender. Top with toasted pecans and serve.