Alpha Gal Friendly Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and finished in a skillet with crispy sage and fragrant garlic, this gnocchi is the kind of dish that feels like a restaurant splurge but comes together entirely in your own kitchen. For anyone managing alpha-gal syndrome, traditional gnocchi is often off the table — most recipes rely on eggs or dairy-based butter, both of which can be problematic. Here, sweet potato and cassava flour do the heavy lifting for structure and tenderness, while arrowroot starch keeps the texture light without any animal-derived binders. Refined coconut oil steps in beautifully for the classic butter sauce, crisping the gnocchi to a gorgeous sear and carrying all that sage and garlic flavor without a trace of mammalian ingredients. A squeeze of fresh lemon at the end brightens everything up and keeps the dish feeling vibrant rather than heavy. The warm spice of ginger and turmeric woven into the dough adds a subtle depth that makes each bite genuinely interesting. Whether you're cooking for yourself or feeding a table full of people, this one disappears 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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