AIP Friendly Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish proves that comfort food doesn't have to compromise a strict elimination protocol. The dough comes together with just a handful of pantry staples, and roasting the sweet potatoes first draws out their natural sweetness while keeping the texture exactly right for rolling and cutting. What makes this recipe genuinely exciting is the finishing step: each piece gets seared in coconut oil until the outside is crisp and caramelized, then tossed in a fragrant pan sauce of crisped sage leaves, golden garlic, and a bright hit of fresh lemon juice. Every component — from the turmeric and ginger in the dough to the refined coconut oil in the skillet — is chosen with care, so there's nothing to second-guess. It serves four and comes together in a way that feels restaurant-worthy without requiring any specialty equipment beyond a pot, a skillet, and a fork. Scatter a little fresh parsley over the top before serving and watch it disappear fast.
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Learn more →Ingredients
4 servings
For the gnocchi
- 2 medium sweet potatoes (about 1 ½ lb total)
- 1 cup cassava flour, plus more for dusting
- ¼ cup arrowroot starch
- 1 tsp fine sea salt
- ¼ tsp ground ginger
- ¼ tsp ground turmeric
For the sage coconut oil
- 4 tbsp refined coconut oil, divided
- 16 fresh sage leaves
- 2 cloves garlic, thinly sliced
- 1 tbsp fresh lemon juice
- salt, to taste
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Pierce the sweet potatoes all over with a fork and place them directly on a baking sheet. Roast for 45–55 minutes, until completely tender when pierced with a knife and the skins have begun to wrinkle and pull away slightly.
- 2
Let the sweet potatoes cool for 10–15 minutes, until cool enough to handle. Halve them and scoop the flesh into a large mixing bowl. Mash thoroughly with a fork or pass through a potato ricer until smooth with no large lumps remaining. Spread the mash loosely in the bowl and let it cool to room temperature, about 15 minutes — this allows steam to escape so the dough is not too wet.
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