Sweet gnocchi? Yeah, you heard right! If you haven't tried this version yet, now is the time to fix it! Perfectly crispy potato dumplings coated in cinnamon make a perfect match with Greek yoghurt and protein dip for the ultimate protein load, and if you love churros and don't have time to make them, this is a super alternative. Just add a chocolate prebiotic topping, and you're good to go! 🚀

Shop ingredients

Organic Coconut Sugar – 400 g – natural sweetener with a caramel hint from hand-picked coconut flowers, from organic farming

Organic Ceylon Cinnamon – 50 g (jar) – sweetly fragrant variety with mild pungency from organic farming, without unnecessary additives

£3.29

Organic Coconut Oil – 500 ml – unrefined, cold‑pressed virgin coconut oil – perfect for cooking and skincare

£6.99

Nutrition (1 serving)

492 kcal
79 g carbohydrates
8 g fats
26 g protein

Per 2 portions

Base:

400 g gnocchi
2 tbsp coconut sugar
2 tsp cinnamon
1 tbsp coconut oil

Topping:

1/2 cup Greek yoghurt
30 g vanilla casein protein powder
cinnamon

Instructions

It's mega easy! Put the cooked gnocchi in a pan with melted coconut oil. Add a mixture of cinnamon and coconut sugar and fry until golden. Stir the gnocchi so they don't burn until they are coated on all sides in the cinnamon.
Meanwhile, mix the yoghurt with the protein and serve with the toasted gnocchi and a little extra cinnamon.
Enjoy!

Products used in the recipe