Homemade, fromscratch gnocchi are pretty hard to beat if made properly. This video will teach you how to make potato gnocchi that's perfectly tender every time. Armed with the right recipe and technique, they're actually really easy to prepare. Just follow the 4 "Golden Rules" in my video and you'll be whipping up some of the best gnocchi in no time.

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POTATO GNOCCHI (BASE RECIPE)
Russet Potatoes, 1.75 lbs. (794g)
Kosher Salt, 1/2 tsp. (6g)
Grated Nutmeg, about 1/4 tsp.
AllPurpose Flour, 3 1/2 oz. (106g)
Parmesan Cheese, 1/4 Cup (3/4 oz. or 21g)
Large Egg, 1 each

TOASTED POTATO GNOCCHI WITH BROWN BUTTER,
TRUFFLE OIL AND PARMESAN CHEESE
Unsalted Butter #1, 1/2 oz. (14g)
Gnocchi (cooked and chilled), about 15 pieces
Chicken Stock, 1/3 Cup (about 2.5 oz. or 71g)
Unsalted Butter #2, 1/2 oz. (14g)
White Truffle Oil, a drizzle
Salt and Black Pepper, to taste

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EQUIPMENT THAT I USE (Affiliate Links)
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Mac 6" Curved Boning Knife https://amzn.to/2XYPvUv
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Cuisinart 14 Cup Food Processor https://amzn.to/2O7XJFg
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Le Creuset Enameled 11.75" Cast Iron Skillet https://amzn.to/2JVZFLT
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(NonAffiliate Links)
Anryu Kurouchi Gyuto 240mm https://tinyurl.com/y5rn3b8c

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