So you're gonna flip a "chickenwitch"?
Yeah. Yeah.
You gave me a fried chicken sandwich with cheese fries.
(Rachel laughs)
So we're gonna break down
the fried chicken sandwich
(low voice) with cheese fries
and reinvent that.
My kitchen is yours chef.
All right, let's do it. So,
I started with the, with the potato on that.
And when I was excited about
that fried chicken sandwich
we had eggs, we had flour,
all the stuff that went in that batter.
So I figured the potato,
the stuff from the batter.
I'm gonna turn that into a gnocchi.
So we've taken... Yeah, I
Shut up! I know crazy sharp brains.
There he goes again. (Justin laughs)
And gnocchi ain't no big deal, by the way.
Right. It's easy to make easier
for you to make than you might imagine
unless you're Italian.
Everybody that's Italian probably made it as a child, right?
Yeah, yeah, yeah. Of course.
So we've took that potato there.
We roasted that, took it and riced it.
Yep. Then we're gonna
take all that stuff from the batter that you would normally
fry the chicken with.
I've got some egg yolks.
I'm gonna put the flour in there.
We're gonna add just a little bit of garlic powder,
little bit of onion powder,
and french fries always come with ketchup.
Ketchup! (audience cheers)
Ketchup gnocchi!
We're gonna put some tomato in gnocchi.
(Rachel laughs)
So after that Rachel, you know,
it comes to a nice dough. Right.
We're gonna roll that out.
You know, TV man (indistinct)
You make your little rope.
You make a rope and cut it up. Right.
So we've taken that and we're gonna bring it
over here to our boiling water,
and we're just gonna drop these gnocchis right
in that boiling water.
They should go down for about two or three minutes,
just until they float.
And then they pop right back up.
Hey, thanks chef.
Aw, that's so cute. You boys along.
Oh, we love this guy.
(everyone laughs)
So Rachel, while those gnocchis are cooking,
we had the cheese from that cheese sauce.
So I took it and melted down that cheese
and added a little bit of corn starch into it.
And we are going to make a cheese sauce
to toss these gnocchis into.
Just a little binder, keep it all together
and getting along.
Yep. Yep. And you know,
the chicken sandwich has some mayo on it.
We know I'm not a mayo guy but,
in a cheese sauce you have a lot of good flavor in here
that's gonna thicken the cheese sauce.
So I'm gonna finish that off-
I'm not a mayo person either, unless I make it.
If I make an aioli, I'm fine with it.
Glad we are on the same page with that.
So we've got our melted cheddar right there.
We're gonna add a little bit of mayo.
We're gonna mount that with some butter.
And I just want a little bit-
Don't tell your cardiologist about this dish.
(chef laughs)
(audience claps)
Little bit of heat in there.
Oh, yes!
Just a couple red pepper flakes.
Yes! A little red pepper flakes. Yes.
I know you love the red pepper flakes.
Nice.
We got a spoon here? Perfect.
You wanna whisk or the... Yeah that's fine.
I think we'll do that. The spatulas fine.
So we've got our melted cheese,
a little corn starch is gonna bind it together.
Some of that mayonnaise and a little bit of butter.
We're gonna make a nice rich cheese sauce
to toss our gnocchi.
So then we have the bun over here
and just to give a little bit of crunch
to this gnocchi to put on top.
I've torn up that potato bun
and we are gonna take some mustard
and mix that with some olive oil.
And we're gonna coat these up.
Nice. Yeah.
Coat these breadcrumbs. Yeah baby.
And a little bit of mustard.
And I love a potato roll.
Hello. Shout out to Martin's.
Boom, boom.
The best. The best!
Your olive oil work. There, that's how that works.
You turn it sideways chef.
(all laugh)
Thank you. Thank you. Thank you chef.
Salt.
Little bit of pepper. Nice.
We toss those together.
You got some toasty ones over here.
And then we just throw those in a pan
and got 'em nice and crispy.
So it's mustard flavored croutons.
Let me have one of these.
Dang! Get in there.
At this point, the "gnoch"...
Mm. Love that.
should be floating.
See that? How they came up to the top.
I love that. (audience claps)
Floating gnocchi. Floatin' gnocchi.
We're gonna put those right into the cheese sauce.
Gorgeous.
Looks really good.
So we're gonna bring this down here.
It was a chicken sandwich
but instead of frying the chicken,
we just did a nice pan-seared chicken breast.
Salt, pepper, oil. Basted it up.
I'm gonna take and splice that nicely.
Don't cut yourself on the Rachel Ray Show.
(chef laughs)
All right. So,
we have have this beautiful tomato gnocchi.
We're just gonna place that on the bottom.
Lot of cheese sauce on there. Wow.
So it's nice and gooey.
Oh my God. Look At that.
It's like, look at the ratio of cheese to gnocchi.
Oh, absolutely.
The gnocchi is just a vehicle for the cheese.
Yeah, that's just a vehicle.
It's just a vehicle to shove more cheese in your mouth.
Throw that right on top.
Great. Mm.
We've got this nice chicken breast,
we're gonna put on the top.
Oh my gosh! Little crunch.
We've got our mustard croutons,
(audience claps)
and then... Amazing!
That chicken sandwich, add some tomatoes.
A little tomato! (audience cheers and claps)
Maybe a little freshness on top of there.
So proud of you man!
Get the glamor shot.
(audience cheering and clapping)
(twinkling chime fades)