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.

I have taken both Chief Gordon Ramsay, and Chief Wolfgang Puck’s Master Class before Chef Thomas Keller’s class. Chef Keller’s class is by far my favorite in all respects. I really appreciate Chef Keller’s professional demeanor and cleanliness in his techniques. If we are lucky and he was to offer an extended class. I would be first in line. Thank you Chef Keller. Sincerely, John Trent

It was a wonderful class by a great teacher, who chose his words carefully. I learned about my kitchen but also management philosophies and ideas wirth sharing. Thank you Chef!

An absolutely excellent course taught by someone with great skill and knowledge and also great good will. I loved it!

Amazing experience full of fundamental techniques, great perspective and decades of knowledge passed by Thomas. Thank you for a great Masterclass !!

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.