Artificial Flavors Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
These pillowy dumplings are built entirely from whole, recognizable ingredients — roasted sweet potato, cassava flour, arrowroot starch, and a handful of warm spices — so there's no guessing what's actually in your dinner. That matters more than people realize with store-bought gnocchi, where "natural flavors" on the label can mean almost anything. Here, every component is exactly what it says it is, from the ground turmeric that gives the dough its golden hue to the fresh sage leaves that crisp up in coconut oil and perfume the whole pan. The technique of roasting and cooling the sweet potatoes before mixing the dough is what keeps the texture light rather than dense and gluey. Once the gnocchi hit the skillet and develop that golden, slightly crisp exterior, they become something genuinely special — tender inside, caramelized outside, and coated in a glossy, garlicky sage oil brightened with fresh lemon juice. It's the kind of dish that feels restaurant-worthy but comes together with pantry staples and a little patience. Finish with a scatter of fresh parsley and serve immediately while everything is still warm and fragrant.
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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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