Almond Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
These pillowy little dumplings are made entirely from roasted sweet potato, cassava flour, and arrowroot starch — no wheat, no nuts, just a naturally golden dough that comes together beautifully with your hands. The trick is letting the mashed sweet potato cool and steam off before mixing, which keeps the dough from getting too wet and gives the gnocchi that satisfying, tender bite. Once they hit the boiling water and float to the surface, a quick sear in coconut oil turns the outside crisp and caramelized while the inside stays soft and pillowy. The sage coconut oil sauce is where things get really special — garlic slices, crispy fried sage leaves, and a bright hit of lemon juice come together in the same pan, making cleanup easy and the flavor deeply aromatic. Refined coconut oil keeps the sauce neutral and light, letting the earthy sweetness of the potato and the herby fragrance of the sage do all the talking. A scatter of fresh parsley over the top adds a little color and freshness right before serving. This is the kind of dish that feels impressive enough for a dinner party but is genuinely approachable for a weeknight cook.
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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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