A Beginners Guide to: Fine Dining With Chef Thomas Keller | W Magazine

Subscribe to W ►► http://bit.ly/wyoutubesub Chef Keller invites young chefs into the kitchen of Per Se, his world-famous, three-Michelin-starred New York restaurant, to show them how to make his famous potato gnocchi at home. ABOUT W The Who, What, Where, When, and Why in the world of fashion and style. W provides the ultimate insider experience with an original, provocative approach to art, culture, videos, travel, fashion, and beauty. Recreating a dish by Thomas Keller—the Michelin-starred chef behind fine dining institutions like French Laundry and Per Se—might sound daunting. After all, his signature is “Oysters and Pearls,” a sabayon of pearl tapioca with oysters and caviar. But chef Keller also has recipes perfect for home cooks, like his hand-rolled gnocchi, which only requires 5 ingredients. Think Michelin-star gnocchi is out of your league? Well, it’s simple enough for kids to master. Follow along as three young chefs join Keller in the kitchen for a cooking lesson. Hand-Rolled Russet Potato Gnocchi, Sauce Pomodoro, Sweet Garden Basil, and Aged Parmigiano Reggiano Ingredients 2 russet potatoes, approximately 11 ounces each 1⁄2 box Kosher salt (for baking potatoes and seasoning water) 75-100 grams flour (3⁄4 cup) 35 grams egg yolks (about 2 yolks) 8 Grams Kosher Salt for Gnocchi Dough (1.5 t) Vegetable Oil Spray Equipment Pasta board Ricer 12-quart stockpot Bench scraper Spider or skimmer Parchment Paper Baking sheet Gnocchi paddle Digital Scale paper towels