From Thomas Keller's MasterClass

Gnocchi with Pomodoro

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.

Topics include: Gnocchi with Pomodoro

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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.

Topics include: Gnocchi with Pomodoro

Thomas Keller

Teaches Cooking Techniques

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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.

Reviews

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

Extraordinary! Absolutely incredible! If you buy one masterclass for culinary interest, this is the one (and I have watched them all).

Great masterclass. thank you. Although, I wish Thomas Keller had shown how to make a French Laundry dish and or including some more high level techniques. Thanks.

Thomas Keller is a true Legend !!! This was the most incredible Class I have ever taken! I learned so much and he is such a clam and wonderful instructor. His classes have refined my abilities and made me so excited to nourish my family and friends! Thank you so much!

This is the best MasterClass you have made. Ever. Thank you!

Comments

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?

enkete

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!

Jeff

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.

Chris

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!

Michael

Wouldn't you want to leave the seeds/seed goop in? They're packed with the tomato's punchy acidity.