Einkorn Ricotta Gnocchi with Roasted Tomato Sauce

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Einkorn Ricotta Gnocchi with Roasted Tomato Sauce
Heirloom Tomatoes | @naturallyella
Roasted Tomato Sauce- Heirloom Tomatoes | @naturallyella
Einkorn Ricotta Gnocchi | @naturallyella
Cooked Einkorn Ricotta Gnocchi | @naturallyella
Einkorn Ricotta Gnocchi with Roasted Tomato Sauce

I mentioned in my last post that I'm a fairly simple girl when it comes to summer meals but on occasion, usually when there are guest in the house, I like to step my cooking game up a bit. A few months ago I made these ricotta gnocchi for The Kitchn (using Emma's ricotta recipe) and I fell in love. I typically go the potato route with gnocchi but after one bite of ricotta gnocchi, I couldn't go back. These gnocchi are truly the fluffy, delicious bites one would expect (and not too hard to make.) The perfect showcase for a summer tomato sauce.

If einkorn hasn't made it's way into your kitchen yet, you can follow the original recipe using all-purpose but I have to say, the lightness of the einkorn flour made the gnocchi even a bit more light (if that's possible, but I think it is.) The key is to keep the dough slightly on the sticky side because over-adding einkorn flour will result in a dense end product that resembles more of a potato gnocchi. As for the tomato sauce, I used the heirlooms since that's what I had sitting on my counter, but toss together whatever you might have- I'm always roasting a few tomatoes/onions/garlic and whirling it with basil/lemon juice (it's simple and turns out amazing every time.)


Einkorn Ricotta Gnocchi with Roasted Tomato Sauce

Einkorn flour can sometimes be a bit tricky to work with as it doesn't absorb water the same as the all purpose flour. This gnocchi dough is a bit stickier than the original recipe, but use extra flour for shaping the gnocchi and be patient- don't add extra flour to reach a tacky consistency, you're gnocchi, after cooking, will become dense and not be the dreamy/pillow-like texture I love so much.

  • Author: Erin Alderson
  • Yield: 4 1x


  • 1 recipe for Ricotta Gnocchi
  • 1 cup einkorn flour
  • 2-3 heirloom tomatoes
  • 1 small white onion
  • 2 cloves garlic
  • 1/2 tablespoon olive oil.
  • 3 tablespoons minced fresh basil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper


  1. Prepare gnocchi as guided, using einkorn flour in place of the all-purpose. See summary for information about working with Einkorn flour.
  2. Preheat oven to 425˚. Roughly chop tomatoes, onions, and mince garlic. If tomatoes are overly juicy, squeeze out excess. Place ingredients in a roasting pan and toss with 1/2 tablespoon of olive oil. Roast until everything is tender, 20-25 minutes. Let cool slightly, drain any excess liquid that formed while roasting, and then transfer to a food processor or blender. Add lemon juice, basil, salt, and pepper and puree until well combined.
  3. Serve gnocchi hot with tomato sauce and an extra sprinkle of fresh basil.


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15 comments on “Einkorn Ricotta Gnocchi with Roasted Tomato Sauce”

  1. Ooh, yes please! I may have to keep this in the back of my brain for when my heirloom tomatoes finally ripen. 🙂

  2. Made exactly as written, was a lot of work, but each step was easy. Sauce was delicious. Ricotta to die for! Thank you!!

  3. When making the gnocchi, should I add the full cup of einkorn flour up-front or just the 3/4 cup the original recipe calls for?

  4. This was sooooooo good. I used King Arthur AP flour & the gnocchi were perfect - just like I had in Rome. And the tomato sauce I could eat all by itself, it is seriously that tasty!

  5. Thank for the recipe, it's so helpful! One of my best, best friends has gluten sensitivity, so her family uses einkorn flour because it doesn't bother her! I'm sure she'd love these!

    1. AP Einkorn Flour. I've used whole flour (even home-ground flour) but typically adjust the flour down a bit to account for the amount of liquid it will absorb.


Welcome to my little internet nook. On this site you'll find over a thousand vegetarian recipes, pantry knowledge, and more. I'm ever obsessed with food from gardening, cooking, and preserving. I hope you'll find endless inspiration on these pages and visit often. 

Virtual hugs, Erin (aka: e.l.l.a.)

a few good grain recipes

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