Gnocchetti al Prezzemolo Little Parsley Gnocchi

2 sticks (1/2 pound) unsalted butter

1 large bunch leeks, white part only, thoroughly washed and thinly sliced crosswise

2 pounds russet potatoes

1-1½

cups semolina flour

1 teaspoon fine sea salt

½

cup finely minced flat-leaf parsley

Melt the butter in a large saucepan; 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.

Pierce the potatoes in several places with a small knife and microwave uncovered on High power according to manufacturer's directions. When cool enough to handle, peel and rice them into a bowl. Add the flour a little at a time, along with the salt, to create a ball of dough that holds together. Work in the minced parsley.

Divide the dough into 4 pieces; roll each piece into a 14-inch-long rope the thickness of your middle finger. Cut the rope into 1/2-inch pieces, and roll each piece off the tines of a floured fork. Place the gnocchetti in single rows on floured towels.

Bring 4 quarts of water to a boil. Add the gnocchetti a dozen at a time and cook until they bob to the top. Remove them with a slotted spoon to the saucepan with the melted butter and leek sauce. Continue cooking the remaining gnocchetti.

When all the gnocchetti are cooked, toss them in the sauce over low heat until well coated. Serve immediately. Serves six to eight.

Cook's note: These little potato and parsley dumplings are so easy to make, and they make a perfect first course. Use mature baking potatoes such as russet; they are drier in texture so less flour will be needed, resulting in lighter-tasting gnocchi.

"Ciao Italia: Five Ingredient Favorites" by Mary Ann Esposito (2009 St. Martin's Press)