Capsaicin 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 comes together with surprisingly humble ingredients. The sweet potato flesh gets roasted until deeply tender, then riced smooth and folded with cassava flour and arrowroot starch to create a dough that's soft, workable, and completely free of any nightshade-based heat — no chili, no pepper, nothing that would trigger capsaicin sensitivity. Ground ginger and turmeric bring warmth and a gorgeous golden hue without a single spicy note. Once the gnocchi are boiled and seared in refined coconut oil until their edges turn crisp and caramelized, they get tossed in a fragrant pan sauce of golden garlic and crisped sage leaves finished with a bright hit of lemon juice. The result is rich, savory, and deeply satisfying — the kind of bowl that tastes far more complex than the ingredient list suggests. It's a genuinely exciting option for anyone who loves Italian-inspired comfort food but needs to avoid the heat that so often sneaks into store-bought pasta sauces and seasoning blends. Scatter a little fresh parsley over the 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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