Brazil Nut 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 both grounding and a little special. The natural sweetness of the roasted sweet potato comes through in every bite, balanced by earthy turmeric, a whisper of ginger, and that deeply savory sage-infused coconut oil. Cassava flour and arrowroot starch do the heavy lifting here, giving the dough just enough structure to hold together without any wheat or grain-based flour in sight. The finishing technique is what really sets this apart: after boiling, the gnocchi get seared in a hot skillet until the outsides turn crisp and caramelized while the insides stay soft and tender. Garlic, fresh sage leaves, and a squeeze of lemon round out the sauce into something that tastes far more complex than the ingredient list suggests. For anyone navigating tree nut allergies, this recipe is naturally free of the usual suspects — every ingredient is straightforward, and there are no hidden blends or mixed-nut oils to second-guess. Scatter a little fresh parsley on top and serve immediately while the edges are still crackling.
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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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