Sweet Potato Gnocchi
What makes this recipe special?
The addition of better-for-you
ingredients, including almond flour,
tapioca starch and Vital Proteins
Servings: 50 Gnocchi
- chili flakes
- fresh thyme
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