Preparing Potato Gnocchi

With Keith Pooler

Chef Keith Pooler of Bergamot Restaurant visits with Heather Atwood and shows her how to prepare potato gnocchi. Be sure to watch the followup video with cooking and serving instructions.

Co-Owner and Executive Chef, Bergamot

A native of Gloucester, Chef Keith Pooler has always had a great appreciation for the bounty of both the land and the sea - it shows on the menu at his Somerville restaurant, Bergamot. Since Gloucester is one the country's oldest fishing ports, there was no shortage of seafood either. Graduating top of his class at the Culinary Institute of America, he worked with Chef Daniel Bruce while working at The Boston Harbor Hotel. He sharpened his eye and technique under the expert guidance of Rick Laakonen during his time at The River Café in New York and then went on to Lespinasse to work under Chef Gray Kunz. In 2002, Pooler returned to Boston, taking on the role of Executive Sous Chef at Harvest. In 2010, Pooler opened Bergamot in Somerville, where he serves an ingredient-driven, progressive American menu in a warm neighborhood setting.