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Sweet Potato Gnocchi
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Sweet Potato Gnocchi

What makes this recipe special? The addition of better-for-you ingredients, including almond flour, tapioca starch and Vital Proteins Collagen Peptides.
Course: Dinner
Keyword: collagen, gnocchi, sweet potato, vital proteins
Servings: 50 Gnocchi
Calories: 70kcal
Author: Christina Anania



  • salt
  • pepper
  • chili flakes
  • fresh thyme
  • parsley


  • Preheat oven to 425°F and line a baking sheet with parchment paper.
  • Peel and cut the sweet potatoes into cubes. Boil water in a saucepan and add the sweet potato. Boil for about 25-30 minutes or until soft.
  • Add the sweet potato to a food processor with the almond flour, half of the tapioca starch and Collagen Peptides. Blend together until dough forms. This can also be done in a large bowl with a wooden spoon.
  • Sprinkle the additional tapioca starch over a flat surface. Roll the dough into 3-4 small balls and roll each ball out into long rolls. Cut each roll into 1-inch pieces and pierce with the flat surface of a fork.
  • Add gnocchi pieces to the baking sheet and bake for 10 minutes.
  • Remove from oven and toss in olive oil, salt and pepper. Enjoy!


Serving: 1gnocchi | Calories: 70kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Sodium: 5mg