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Gnocchi with Pomodoro

Thomas Keller

Lesson time 12:21 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.

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.

If you're looking for the standard "follow the recipe" course, this is not for you. Chef Keller teaches you invaluable techniques that will enhance your cooking, so that you can tackle those more difficult recipes in the future, at a higher caliber. Additionally, you learn lessons that you can apply in the kitchen...and in life, such as efficiency, organisation, and preparedness. Five Stars!

knew most of it but learned some useful additional tricks and use of some tools (scraper) that I hadn't consider before. Generally pleasant delivery.

i learned some basic techniques for food preparation.

Amazing how he translates the complexity into the simple and comprehensible for me, a novice but courageous cook. Loved his essential philosophies!


A fellow student

I love Gnocci with Aurora. any good receipes for that sauce? Thanks for this video, I've wanted to know how to make gnocci for a long time. U make it look easy!

Nancy D.

Wonderful lesson! The sauce is so easy and delicious... and I love the way caramelizing brings out the gnocchi's flavor. Can't wait to make this dish when my extended family is able to visit again. Thank you Chef Keller!


I have a glass top electric (unforturnately). I have bought several good saute pans but they don't stay flat after a couple uses. What kind of pan do i need to look for?

Melissa L.

Amazing lesson start to end. It was easier for me to have a video tutorial to follow for visuals. We didn't have regular flour, so we used semolina instead. It wasn't as pillowy soft, it was more dense. We may have added a bit more flour than needed.. however it still turned out great. Sauce is simple, very tasty and sooo easy to make. First time using fresh tomatoes.. will definitely make this again. Thank you

Jorge A.

Yesterday I made a gigantic badge of tomato sauce for the year and today I had leftovered potatoes so I had no excuse not to make these. I changed the dish a little but the action of drying, cooling and sauteing the gnochi takes the whole dish to another level. I've never tasted better gnochi than today, Thank you for all those lessons and the phylosofy you have about food that fits so well with mine. I've learned a lot and hope to continue doing so.

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...