Little Parsley Gnocchi

Ingredients

• 1/2 pound unsalted butter (2 sticks)
• 1 large bunch leeks, white part only, thinly sliced
• 1 pound mealy potatoes
• 1 to 1 -1/2 cups semolina flour
• 1 teaspoon salt
• 1/2 cup finely minced parsley

Instructions

1. 1
   Melt the butter in a large sauce pan; stir in the leeks and cook them over medium heat until they are very creamy, about 20 minutes. Cover the pan and keep the sauce warm.
2. 2
   Microwave the potatoes; while warm, peel and rice them into a bowl. Add the flour a little at a time, with the salt, to create a ball of dough that holds together. Work in the parsley.
3. 3
   Divide into 4 pieces; roll each piece into a 14-inch long rope the thickness of your middle finger. Cut 1/2-inch pieces and roll each off the tines of a floured fork.Place the gnochetti in single rows on floured towels.
4. 4
   Bring 4 quarts of water to a boil and cook the gnocchi a dozen at a time until they bob to the top; remove them with a slotted spoon to the saucepan with the melted butter and leek sauce.
5. 5
   When all the gnocchetti are cooked, toss them over low heat in the sauce until well-coated. Serve immediately.