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cni recipe of the month

Christin Cracchiolo is from all over California, growing up in San Pedro, San Diego and the Bay Area. She enjoys baseball, walks on the beach, and good movies. Her great-grandmother continued to make the following recipe until the age of 101. Christin currently works in FastCast support at Casting Networks.


Nonnie’s Homemade Gnocchi 

1 Cup of Flour
2 Russet Potatoes
1 Egg
a pinch of salt
1 Cup of Parmesan Cheese
Boil a pot of water with a pinch of salt. While waiting for the water to boil, peel and cut the potatoes in fourths. Once the water is boiling, place the potatoes in the water. Remove them once they are tender. Place the potatoes in a bowl.  Blend or mash the potatoes until they are smooth with no remaining lumps, but do not over mash.  Let the potatoes cool for about 15 minutes.

Place a handful of flour on a large cutting board.  Then, put the potatoes in a mound on the cutting board. Create a hole in the middle of your ‘mountain’ of mashed potatoes. Crack the egg and put in the hole. Add another handful of flour and a handful a cheese, scraping and folding the potatoes. Keep adding both flour and cheese as necessary, scraping and folding. Then, gently knead the dough.  Add pinches of flour until the dough becomes moist, but not sticky.

Roll the dough into a ball and then, cut it into eighths. Take one-eighth and roll it out into a long log about the thickness of your thumb. Cut the log into pieces about every 3/4 inch. Sprinkle the gnocchis with flour. Bring a pot of water to boil. Place about 20 gnocchis in the boiling water at a time.  They will float to the top once they are done.  Goes well with any tomato or pesto sauce.