Black Pepper Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from sweet potato and cassava flour is the kind of dish that feels indulgent but comes together with surprisingly humble ingredients. The roasted sweet potatoes bring a natural sweetness and vibrant color, while cassava flour and arrowroot starch keep the dough tender and cohesive without any wheat in sight. A touch of ground ginger and turmeric adds warmth and depth — no black pepper needed to make these little dumplings sing. The sage coconut oil sauce is where things really get exciting: crispy fried sage leaves, golden garlic, and a bright hit of lemon juice come together into something that smells absolutely incredible in the pan. Searing the gnocchi after boiling gives them that irresistible crispy exterior that makes every bite a contrast of textures. This is the kind of recipe that proves you don't need a long list of spices to build serious flavor — just good technique and a few well-chosen ingredients. Finish with a scatter of fresh parsley and serve immediately while everything is still glossy and hot.
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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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