Beef Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this dish is the kind of comfort food that feels indulgent but is built entirely from wholesome, plant-based ingredients. The sweet potatoes get roasted until their skins wrinkle and pull away, concentrating their natural sweetness before being mashed into a soft dough with cassava flour, arrowroot starch, and warm hints of ginger and turmeric. No wheat, no eggs, no animal proteins — just a dough that comes together beautifully and holds its shape through boiling and a hard sear in the pan. That pan step is the secret weapon: each piece gets a crisp, caramelized crust before being tossed in a fragrant sage and garlic coconut oil that smells absolutely incredible. A splash of lemon juice and a little reserved pasta water pull the whole sauce together into something glossy and bright. It's an impressive dinner that happens to sidestep beef entirely without ever feeling like it's missing anything — in fact, it's hard to imagine what you'd even add.
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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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