Nick DiGiovanni

And the idea is that we want to keep these as light and fluffy as possible.

The most difficult part with this is that you want to peel the potatoes when they're still nice and hot, as I explain in my cookbook.

But it becomes difficult to do it without burning your hands.

Now it's time for me to use my second piece of kitchen equipment, the potato ricer, which, in my opinion, you cannot make gnocchi without.

Using my hands now, since I have no other option, I'm gonna go ahead and make a little well in the middle of my potato here, then sprinkle over all of it with a touch of salt, a very light pinch of ground nutmeg, then into the center, I'll crack one egg, and begin to sprinkle in some of my all-purpose flour.

Now, I'll gently begin to mix.

Gnocchi is one of my favorite things to make in the entire world, but I've never done it with such a minimal amount of kitchen equipment, so we'll see how it works out.

Isabel, what'd I make you on Valentine's Day for the entree?

And how was it?

So are you going to lose this round?

When it comes to rolling out my gnocchi, this is when I need equipment number three, the knife.

To roll out my dough, I'll hit the cutting board with some flour and cut this dough into about half and begin gently rolling back and forth.

With this, I'm looking to make nice logs of gnocchi.

I feel like I got this round in the bag.

I'll slice them into these beautiful pillows.

Then once they're cut, give them a little pinch, and that's ready to go.

Did you salt the water?

Let me guess, no.

Okay, it's time to cook our gnocchi, because I need this pan for some other things.

Normally, I would not cook the gnocchi this far ahead, but I don't have a choice today.