For Ricotta Gnocchi, mix ricotta, flour, eggs, parsley, nutmeg, and salt and pepper until firm. Roll out to desired thickness. You will make enough dumplings to fill two sheet pans. Blanch gnocchi in salted boiling water for 45 seconds or until it floats. Then, shock in an ice bath. Lightly oil and refrigerate once cooled.
For Red Wine Fig Reduction, add red wine, julienne shallots, fresh cherries, red pepper flakes, thyme sachet, and dried figs into a heavy bottom stock pot. Simmer until reduced by half. Remove the thyme sachet, and blend reduction until smooth. Season with salt and pepper if needed. Do not strain. Chill until needed.
For the Quail Stuffing, caramelize shallots in extra virgin olive oil over medium-high heat. Add the mushrooms to the pan, cooking until some liquid is given up. Add in fresh figs, prosciutto, and salt and pepper. Cook for one minute, then remove from heat. Stir the breadcrumbs and walnuts into the cooled mixture.
Transfer the stuffing to a pastry bag, then pipe it into the quail. Place a toothpick into the legs of the full quail to keep the stuffing in. Sear the quail in a hot pan, then finish at 350ºF for 10 minutes until medium rare.
Serve the Stuffed Quail over the Ricotta Gnocchi, drizzled with Red Wine Fig Reduction.