Anti Inflammatory Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
These pillowy, golden-edged dumplings are built on roasted sweet potato, cassava flour, and arrowroot starch — a combination that delivers a tender, satisfying bite without any of the inflammatory ingredients that make traditional gnocchi a problem for some. The turmeric and ginger worked right into the dough aren't just there for color; both are well-known for their anti-inflammatory properties and give every piece a warm, subtly spiced depth. Once the gnocchi hit the hot skillet, they develop a crisp, caramelized crust that makes them genuinely hard to stop eating. The sauce is nothing more than coconut oil bloomed with garlic and fresh sage, finished with a bright squeeze of lemon — simple, fragrant, and completely free of dairy or gluten. Refined coconut oil keeps the flavor neutral so the sage and garlic can really shine without any competing richness. A scatter of fresh parsley at the end adds a pop of color and a clean, herby finish. This is the kind of recipe that proves eating to support your body doesn't have to mean sacrificing the dishes you actually crave.
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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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