After sharing a decadent lunch, Ina and Giada De Laurentiis get in the kitchen to bake. "I pegged you as somebody who loves chocolate," says Ina, "so I picked chocolate cake." As a "dessert person" who began her career as a pastry chef, Giada couldn't agree more. This flourless cake is different in that it includes cassis, a black currant liqueur. As Ina unmolds the cake, Giada finishes the ganache glaze.

Made without flour and leavening, this cake rises with the help of eggs that have been beaten to a pale yellow and tripled in volume. It's topped with chocolate ganache and served with berries macerated in more cassis.

Now it's time for Giada to show Ina one of her favorite recipes, for gnocchi, which Ina has never made before. This recipe is made without potatoes and has just a little bit of flour. "It's mostly just cheese and lemon," says Giada. They use 2 spoons to shape the mixture into quenelles, then roll each in additional flour to make the gnocchi.

Three cheeses –– mascarpone, Parmesan and pecorino –– go into this gnocchi recipe. Lemon zest adds a bright zing that cuts through the rich brown-butter sauce, which has been infused with fresh thyme.