Carrageenan Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply savory, this dish is the kind of comfort food that feels fancy without requiring any specialty store runs or complicated techniques. Sweet potatoes get roasted until their skins wrinkle and pull away, then mashed into a dough built with cassava flour and arrowroot starch — no wheat, no dairy, and crucially, none of the thickeners and stabilizers that sneak into so many packaged or restaurant versions of creamy sauces. Carrageenan, a common additive derived from seaweed, turns up in coconut milk products, dairy alternatives, and processed foods with surprising regularity, so cooking from scratch with whole ingredients like these is genuinely the cleanest path forward. The sage coconut oil sauce comes together in minutes — crispy sage leaves, golden garlic, a splash of lemon, and a little pasta water to make everything glossy and cohesive. Ground turmeric and ginger in the dough add a warm, subtle depth that plays beautifully against the nutty, slightly caramelized crust you get from searing the gnocchi in the skillet. This is the kind of recipe that looks impressive on the plate but rewards you with a process that's actually quite meditative — rolling ropes of dough, watching pillows bob to the surface, listening to that satisfying sizzle when they hit the hot pan. Finish with a scatter of fresh parsley and serve immediately while the edges are still crisp.
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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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