Artificial Food Coloring Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour is the kind of dish that feels indulgent but is built entirely from whole, recognizable ingredients. Every component here — from the arrowroot starch to the ground turmeric — is exactly what it says it is, with no synthetic dyes or artificial colorants hiding anywhere in the mix. That warm amber hue comes straight from the sweet potato flesh and a whisper of turmeric, which means the color on your plate is as honest as the flavor. The technique is what makes these special: roasting the sweet potatoes until their skins wrinkle and pull away concentrates their natural sweetness, and letting the mash cool before mixing keeps the dough from turning gummy. Once they hit the boiling water and then a hot skillet, the outsides turn crisp and golden while the insides stay tender and soft. The sage coconut oil sauce — fragrant, slightly nutty, finished with a bright hit of lemon juice — clings to every ridge and makes the whole thing feel genuinely restaurant-worthy. It's a little project, but the payoff is absolutely worth it.
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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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