Caffeine Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply satisfying, this gnocchi is built entirely from whole-food ingredients that happen to be completely free of stimulants — no tea, no chocolate, no hidden caffeine anywhere in sight. Roasted sweet potatoes give the dough a natural sweetness and a gorgeous amber hue, while cassava flour and arrowroot starch keep everything tender without any grain-based flour in the mix. The trick to getting that perfect, non-sticky dough is letting the mash cool and steam off before combining — a small step that makes a big difference in the final texture. Once the gnocchi hit a hot skillet, they develop crispy, caramelized undersides that contrast beautifully with their soft, pillowy centers. The sage coconut oil sauce is where things get really special: garlic softens in refined coconut oil, sage leaves go crisp and fragrant, and a splash of lemon juice ties everything together into something that feels genuinely restaurant-worthy. A few tablespoons of starchy pasta water loosen the sauce just enough to coat every piece in a glossy, herb-flecked finish. This is the kind of dinner that feels indulgent and nourishing at the same time, and it comes together with a surprisingly short ingredient list.
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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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