POTATO GNOCCHI That's SOFT And FLUFFY Every Time

Learn how to make potato gnocchi that's soft and fluffy every time. Homemade, from-scratch gnocchi are pretty hard to beat. 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.
All-Purpose 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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