Siegel's Lamb Chops With Fava Beans And Potato Gnocchi

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3/4 cup dried morels (about 1/2 ounce)

1 cup boiling water

1 rack of lamb, chine bone removed, rack frenched and cut into double chops, scraps reserved (See Note)

1 cup rich veal stock or demiglace

Salt and freshly ground pepper

2 pounds fresh fava beans, shelled

Potato Gnocchi

1 tablespoon extra-virgin olive oil

4 tablespoons unsalted butter

1 teaspoon thyme leaves

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