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Thomas Keller

Lesson time 14:54 min

Learn how to make potato gnocchi. Chef Keller shows you how to feel and test it to see if you've worked with the correct amounts of ingredients.

Thomas Keller
Teaches Cooking Techniques
Learn techniques for cooking vegetables and eggs and making pastas from scratch from the award-winning chef and proprietor of The French Laundry.

About the Instructor

Thomas Keller has won more Michelin stars than any chef in America. In his first online cooking class, the founder of The French Laundry and Per Se teaches you the underlying techniques of making great food so you can go beyond the cookbook. Learn how to confit vegetables, poach perfect eggs, make hand-shaped pasta, and bring Michelin star-quality meals to your kitchen.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Thomas Keller is a class act! I loved the section on pasta making, he gave helpful descriptions of what to look for in the texture of the dough rather than just putting together a recipe that may not work in every climate. I liked how he consistently taught what to look for in terms of feel and sound and smell!

Thanks Chef Keller for the inspiring words and the teaching. I will practice what you taught and nurture friends and family more in Hong Kong.

I've learned many of the fundamental techniques that, unless you work professionally in a kitchen or are associated with someone who does, you just don't have the opportunity to learn. I've really enjoyed this class.

You can learn the basics, as well as advanced techniques. Great teacher!


Nancy D.

This lesson brought back very special memories of my grandmother's fabulous gnocchi. So grateful that I can carry on this family tradition now. Thank you Chef Keller!

Corey W.

If anyone doesn't have or have easy access to a gnocchi board, a fork will also work.

Corey W.

that giggle as he rolls the gnocchi is everything. I want to make this. Even if I don't roll pasta or even pizza dough often, I will only make gnocchi (it's potatoes not pasta!) from scratch.

Ray L.

did anyone else's gnocchi come out tasting really weird. I tried it twice already the first time there was a very song flavor the second time not as much. the second time i tried to not knead it only tried to mix it together and then roll it out, I am not sure what i am doing wrong i wish someone can help me!

A fellow student

Hey, anyone know if the flour used for gnocchi is just regular flour or tipo 00 flour again?


Hi I did it the first time today but I think they were a litte to doughy. Do I have to put in more flour? Those one I rostet in garlic-olive-oil after boiling them.

Maria A.

Thank You, Chef Keller, for highlighting gnocchi to the masses. It is near and dear to my heart, as my Italian Grandmother had my sister and me help her make gnocchi in the early 70's. Also, thank you for making the technique easy and straightforward.

Beth G.

I have a question. If freezing the gnocchi, are they being frozen cooked or uncooked? We made the recipe last night, and they turned out great, much better than our previous attempts.

Mike B.

These turned out great for me. First time ever making gnocchi from scratch so I’m incredibly pleased that they turned out on the first try! They held together and were wonderfully fluffy to eat.

Jörg K.

The gluten-producing gliandines are already in there. So any celiac out there: Don't be fooled into believing this is gluten free. Gluten free means Gliandine free. Which this is certainly not.