Nick DiGiovanni

I actually think it looks really good.

No, because you didn't season your rice.

Round two, I'm feeling a little bit sad after that loss, but this one shouldn't be as bad for me.

This is the entree round, and for this round, I get to pick just three pieces of cooking equipment.

For this recipe, I'll need my potato ricer, only one pan, and it's hard to cook without a chef's knife.

I'll be cooking a recipe right out of my cookbook, what I call the gnocchi gnocchi.

Because I don't have access to an oven, I need to boil my potatoes, which for gnocchi is not great, but I've got no choice.

Once my potatoes are in, I'll cover them with water and we'll let these cook until they're nice and tender.

I just almost grabbed a fork to test if they're fork tender and also this pair of tongs, but then realized I can't use either of those.

This is a real life game of hot potato.

I'll wrap these potatoes in the towel to let them steam.

Oh, shoot.

Does the towel count as kitchen equipment?

Oh, my gosh.

No.

I'm telling you right now, you're going to set the fire alarm off.

No.

At this point, I'm going to peel my potatoes.

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.