1. heat the veal broth. Soak morels in 100 ml warm water for 15 min. Wring out morels, pour soaking water through a fine sieve into a saucepan. Finely dice shallot and add to saucepan with sherry. Rinse morels well a few times, wring out well, set aside. Reduce everything to a quarter over medium heat.
2. fill morel stock with veal stock and bring to boil. Steep for 10 min, season lightly with salt and pour through a fine sieve into another saucepan. Cut morels into fine slices, bring to a boil in the clear soup and keep warm.
In the meantime, for the dumplings, bring milk with a little salt and butter to a boil in a saucepan, pour in semolina. Stir for 2-3 minutes and remove from heat. Fold in the egg, season with salt and pepper. Chop chervil leaves. Finely grate the pecorino and fold into the cooled semolina mixture with the chervil. Use 2 wet teaspoons to make 20 dumplings and place on a plate.
4. Boil 400 ml salted water in a small saucepan. Pour in the gnocchi and reduce the temperature. As soon as the dumplings rise to the surface, boil for 4-5 minutes. Remove and drain. Divide evenly among 4 cups and fill with the hot soup.
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