Breastfeeding Friendly Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potato and cassava flour — this dish is the kind of comfort food that also happens to be genuinely nourishing. Sweet potatoes bring a natural sweetness and a hefty dose of beta-carotene, while cassava flour and arrowroot starch keep the dough tender without any wheat in sight. The whole process is more approachable than it sounds: roast, mash, roll, boil, and sear until those little dumplings get a gorgeous crisp crust in the pan. The sage coconut oil sauce is where things get really special — fragrant fried sage leaves, softened garlic, and a bright hit of lemon juice come together in minutes and coat every piece beautifully. Refined coconut oil keeps the flavor clean and neutral, so the herbs and sweet potato can actually shine. A scatter of fresh parsley at the end adds a little color and a pop of freshness that rounds the whole bowl out. This is the kind of recipe you'll want to make on a slow afternoon and feel genuinely good about eating.
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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)
Can be omittedfresh parsley
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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