Culinary Arts


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.
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Fundamental techniques. Fantastic food.

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.

Very well executed. This course helped my technique and really elevated my curiosity to cook more!

Perspectives on refinement in cooking. Lessons learned from experience and how to incorporate into cooking and life/other work,

I learned new techniques and tips that will help me and inspire me in the kitchen. I likes Chef Keller's approach.

Great tips. I love the style of Chef Keller - no stress, just pay attention and keep at it.



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.

A fellow student

Great tips for making gnocchi that I was not aware of prior to this lesson. Looking forward to trying my hand at this. I tried to download the PDF lesson but I got an error code.


This little pasta dumpling is the first I learned from an aunt. She made it, blanched it, and froze it. So delicious. I must say her gnocchi was colorful. She used butternut squash, beets, carrots, and spinach. She used a sage butter sauce drizzled over them all.

A fellow student

I was inspired by Chef Keller's comment about not working the dough too much to avoid activating the gluten. Since I have to eat gluten-free, I thought perhaps I could use the Cup4Cup gluten-free flour to make gnocchi. I have done so twice now. The first time was with russet potatoes, and the second time with sweet potatoes. With the sweet potato gnocchi, I made an apple chutney as a sauce.


Got some friends together for Sunday dinner, and we made three batches of gnocchi today. We ate dinner and all too several servings home. No board, rolled them off forks. I made the dough, friends shaped them and cooked in batches. I tried each "station," to make sure I understood the whole process. Gnocchi tossed with brown butter sauce with Pancetta, Parmesan, and fried basil. Added a fresh salad from farmers market.

Robert U.

i love making Gnocchi and i really improved them thanks to this awesome class! Thanks so much!