BHA & BHT Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil

Total time1 hr 15 min

Prep time35 min

Cook time25 min

BHA & BHT 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 clean, whole ingredients. Avoiding BHA and BHT can be trickier than it sounds — those synthetic preservatives sneak into packaged pasta, processed flours, and even some cooking oils — so making gnocchi from scratch with simple pantry staples is a genuinely smart move. Cassava flour and arrowroot starch give these dumplings a tender, slightly chewy bite that holds together beautifully without any additives or fillers. The warm spice from ground ginger and turmeric woven into the dough adds depth that you'd never expect from something so straightforward to make. Once the gnocchi are seared in refined coconut oil until crisp and golden, they get tossed with crisped sage leaves, gently toasted garlic, and a bright hit of fresh lemon juice — a sauce that's fragrant, rich, and completely free of anything artificial. Every component here is exactly what it says it is, which is a quiet kind of luxury when you're cooking with ingredient integrity in mind. This is the sort of recipe that earns a permanent spot in your rotation.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
Bob's Red Mill Grain Free Cassava Flour - 20 Oz Pamelas Cassava Flour Organic - 14 Oz Bob's Red Mill Grain Free Cassava Flour Otto's Naturals Organic Multi-Purpose Cassava Flour, Gluten Free Otto's Naturals Cassava Flour, 32 oz
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!