Little Parsley Gnocchi

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These little potato and parsley dumplings are so easy to make, and they are the perfect first course. Watch Mary Ann Esposito make Little Parsley Gnocchi at!

Course: ,


  • 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


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