Culinary Arts

Chef Thomas Keller's Pomodoro Sauce Recipe

Written by MasterClass

Mar 22, 2019 • 1 min read

Pomodoro is a quick, tomato sauce with fresh herbs that is perfect to cook with either your fresh homemade gnocchi or frozen gnocchi for a beautiful meal of convenience. Chef Keller learned the box grater technique for tomatoes from Chef José Andrés. Use canned San Marzano tomatoes when fresh tomatoes are out of season.

Learn how to make gnocchi from Chef Thomas Keller here.


Chef Thomas Keller's Pomodoro Sauce Recipe

  • 200 grams tomato, grated
  • 10 grams garlic, grated
  • 35 grams light olive oil
  • 6 basil leaves
  • Kosher salt, to taste
  • Champagne vinegar, to taste
  • Fresh homemade gnocchi


  • Cutting board
  • Chef’s knife
  • 12-inch sauté pan
  • Bowl for trim
  • Box grater
  • Microplane
  • Palette knife
  • Serving bowl
  1. Cut tomatoes in half on their equator, gently squeeze out the seeds, and use the fine side of a box grater to grate seeded tomatoes into a bowl, leaving the skin behind.
  2. Heat sauté pan over high heat, add enough oil to barely coat the bottom of the pan.
  3. Once you start to see faint wisps of smoke, carefully add the gnocchi to the pan and give them a gentle shake to prevent them from sticking. Allow the gnocchi to lightly caramelize. Use the sloped edge of the sauté pan to make the gnocchi “jump,” which will help them caramelize evenly. Season with salt.
  4. Remove the pan from heat and grate in the garlic. Take the pan back to the heat to lightly sauté the garlic.
  5. Add the grated fresh tomatoes. Season with more salt as needed to taste and a bit of vinegar. Remember that the parmesan will also add saltiness when you’re finishing the pomodoro so account for that when seasoning.
  6. Remove the pan from heat and top the homemade gnocchi with torn basil. Spoon the gnocchi and sauce onto a serving dish, and use the microplane to finish with parmesan cheese.

Watch Chef Thomas Keller demonstrate how to make the perfect gnocchi with pomodoro sauce here.