Nick DiGiovanni

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.

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.