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
Melt the butter in a large sauce pan; stir in the leeks and cook them over medium heat until theyare very creamy, about 20 minutes. Covertthe pan and keep the sauce warm.
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.
Divide into 4 pieces; roll each piece into a 14-inch long rope the thickness of your middlefinger. Cut 1/2-inch pieces and rolleach off the tines of a floured fork.Place the gnochetti in single rows on floured towels.
Bring 4 quarts ofwater to a boil and cook the gnocchi a dozen at a time until they bob to thetop; remove them with a slotted spoon to the saucepan with the melted butter and leek sauce.
When all the gnocchetti are cooked, toss them over low heat in the sauce until well-coated. Serve immediately.
As seen in Program 1922
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