Chris Perotta of Blackbird restaurant in Wantagh shows News 12's Lily Stolzberg how to prepare potato gnocchi with leeks, butter and chives.

INGREDIENTS:
Gnocchi:
-4 medium sized potatoes
-1 cup flour
-1 large egg
-1 cup parmigiana cheese
-1 tablespoon salt
-1 tablespoon olive oil

Sauce:
-1 chopped leek
-2 tablespoon butter
-Chives
-Salt

To make Gnocchi:
-Bake potatoes in 400-degree oven for about an hour until tender.  Remove and while still hot, pass the potatoes through a ricer or food mill.
-Add egg, salt, oil, cheese and flour directly into the potatoes and mix to incorporate.
-Once fully incorporated cut dough into four equal pieces and roll out into a 1-inch thick rope and cut into small pieces. 

Sauce:
-Heat a sauté pan to medium heat add leeks, one tablespoon butter, a pinch of salt, one tablespoon olive oil and cook gently to lightly golden. 

-Drop gnocchi into boiling water add a quarter cup of pasta water to the sauté pan, then when gnocchi floats to the top it is ready (about 3 to 4 minutes) add gnocchi to leeks, a handful of parmigiana cheese & chopped chives. Toss together and plate.