Barley Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish is proof that you don't need wheat or any grain-based flour to land a deeply satisfying pasta night. The sweet potatoes get roasted until their skins wrinkle and pull away, concentrating their natural sweetness before being mashed into a dough that's earthy, subtly spiced with ginger and turmeric, and genuinely beautiful to work with. Once boiled and then seared in coconut oil, each little dumpling develops a crisp, caramelized crust that gives way to a tender, almost creamy interior. The sage coconut oil sauce is where everything comes together — garlic slices go golden, fresh sage leaves turn crisp and fragrant, and a splash of lemon juice and reserved pasta water pulls it all into a glossy, aromatic coating. It's the kind of dish that looks like it came from a restaurant but comes together in your own kitchen with a handful of clean, whole-food ingredients. Scatter some fresh parsley over the top and serve immediately while the gnocchi are still sizzling.
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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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