Celery Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this dish is as comforting as it gets, with a warmth that comes from a touch of ginger and turmeric baked right into the dough. The combination of cassava flour and arrowroot starch gives these little dumplings a surprisingly tender bite that holds together beautifully through boiling and pan-searing. That two-step cooking method is the real secret: a quick boil to set the gnocchi, then a sear in coconut oil until the undersides turn crisp and caramel-edged. The sage coconut oil sauce comes together in the same skillet — garlic, crisped sage leaves, a splash of lemon juice, and a little reserved pasta water to make everything glossy and cohesive. It's a completely plant-based, allium-forward finish that feels restaurant-worthy without requiring anything complicated. Since every component here is built from whole, straightforward ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought sauce. Scatter 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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