Culinary Arts

Gnocchi with Pomodoro

Thomas Keller

Lesson time 12:22 min

Pomodoro sauce is quick and fresh. Chef Keller teaches you his technique for making a perfect pomodoro that he learned from other world-renowned chefs.

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.
Get All-Access

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.

TK is an amazing person;not just a chef. There were some new techniques that leaned. I would say I would have liked to see some more discussion on preparing dishes for multiple servings. I guess it was a little basic for compared to what I was hoping for. But still very helpful. Thanks

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!

Beautiful...I learned so many things and I'm less afraid of vegetables! Funny! Simply a wonderful experience. Thank you! I will improve in the kitchen by applying the desire to "nurture". Loved this class....thank you Chef Keller!

Chef Keller is a true professor of the culinary arts. I love his speaking style and ability to impart a sense of precision with regards to cooking. I also share his philosophy that feeding people is nurturing them. My wife says I show my love for people thru the food I prepare for them. Thanks for everything


Gary M.

I have always loved making gnocchi. This is my go-to recipe now because these gnocchi are so light and fluffy. I'm always amazed by his "respect" of all the ingredients.

Jörg K.

I've finally thrown my box grater out. It was such a source of constant injuries... Any kitchen machine or food mill is a much better choice.

Cynthia M.

Looks amazing and can't wait to try making it. Does anyone know if this method works similarly with dried gnocchi rather than frozen?

Rakan S.

I have replicated the recipe and it taster marvellous. So light, fresh, and filling. The only issue was that the Gnocchi stuck to the pan and turned into much. It did not hold its shape. Any advice on how to avoid that for next time?


I don't quite understand that habit of putting vinegar everywhere.... In my opinion in many cases it doesn't enhance flavors but it changes them too much...

Alicia C.

To die for! So easy and amazing. The Farmers Market tomatos get most of the credit. The basil was homegrown and fresh picked. I am not much of a cook and that I could make something that tastes this good in a short amount of time? My mind is blown!


Loved this simple recipe! I added some chicken thighs to the sauce for a little added protein. The fresh garlic sautéed with the gnocchi and the fresh basil knocks it out of the park. The tomato sauce from grated tomatoes is stunning. I was reluctant at first because I love a heavier sauce. but its perfect for the delicate texture of the gnocchi.


Would you still need to grate the tomatoes to make this sauce with San Marzano tomatoes?

Susie J.

Great lesson. Growing Marzano tomatoes in the garden. When they are ready I will enjoy making this dish. Thank you so much!

Pam E.

I have grated my tomatoes for the last 20 some years for most sauces and for canning. I then dehydrate the skins and grind them into a powder to add to sauces, soups etc. for an extra tomato depth of flavor. I can't wait to make this!