Nick DiGiovanni

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.

To finish this off, I'll separate out an egg yolk.

And I do have to be extremely careful here as I do this last part.

If this doesn't rest perfectly on top, all of our hard work goes to waste.

I hope Isabel won't be upset about this, but I am gonna have to borrow her microplane just to go ahead and finish my dish with a little bit of Parmesan cheese, and I'll finish with just a little bit of this beautifully browned butter.

This is my favorite flavor that you'll have in this dish.

Round three is the dessert round, the final round of today.

I have one win and Isabelle has the other.

Why are you standing like that?

The twist for the dessert round is that I have to cook my whole dessert in an Easy-Bake oven.

Hopefully we get a dessert good enough that I don't have to take her anywhere in the world for a whole week.

Before we begin, I'm gonna preheat my oven.

And what I love about this, there's no 350, no 375.

It's just off or on.

Probably the toughest part is that this is all we've got to bake things.