Einkorn Ricotta Gnocchi with Roasted Tomato Sauce

Einkorn Ricotta Gnocchi with Roasted Tomato Sauce

  • Author: Erin Alderson
  • Yield: 4 1x


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.



  • 1 recipe for Ricotta Gnocchi
  • 1 cup einkorn flour
  • 23 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.