Cashew Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this is the kind of dish that feels indulgent but is built entirely from wholesome, straightforward ingredients. The sweet potato flesh gets roasted until deeply tender and wrinkled, then mashed smooth and folded with cassava flour, arrowroot starch, and warm hints of ginger and turmeric for a dough that's naturally rich in color and flavor. Because the whole recipe skips nuts entirely — no nut-based flours, no nut oils, no hidden additions — it's a genuinely worry-free option for anyone navigating tree nut sensitivities at the dinner table. The sage coconut oil sauce is where things get truly special: garlic slices go golden in refined coconut oil, fresh sage leaves crisp up in seconds, and a splash of lemon juice and reserved pasta water pulls it all into a glossy, fragrant coating. Searing the boiled gnocchi in that same skillet gives each piece a caramelized crust that contrasts beautifully with the soft, pillowy interior. It's the kind of weeknight dinner that looks and tastes like you spent far more effort than you actually did.
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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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