Nick DiGiovanni

If you don't already know, Knife Drop is out right now.

So if you want to make this gnocchi like I'm doing right now, make sure to go get yourself a copy.

Oh my God, I don't know how to strain these.

I didn't think about that with the potato ricer.

So here's my idea.

I'm going to clean this thing out and I'm going to use this as a strainer.

I don't think anyone has ever done this before.

My gnocchi is complete.

So I'll come on over here and try to drop it right into my strainer.

It's working so well.

I'll dump these out onto the counter, but they're not done yet.

Ready?

To finish up, it's time to get our gnocchi nice and crispy.

This, to me, is my favorite touch that I put on this dish.

The one extremely difficult part for me here is that I don't have anything to really move these around with, but I'm going to have to figure out a way to make it work.

These are looking beautifully golden brown.

I want you to hear how crispy and golden these are.

It's time now to plate.

My hands are getting burnt by just touching this.

I'll continue layering these up until I've achieved a beautiful tower of gnocchi.