Chestnut Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
These pillowy little dumplings are built entirely from sweet potato, cassava flour, and arrowroot starch, making them a genuinely exciting alternative to traditional wheat-based gnocchi — no tree nuts, no shortcuts, just real ingredients that happen to work beautifully together. Roasting the sweet potatoes until their skins wrinkle and pull away is the secret to a deeply flavorful, naturally sweet dough that holds its shape without falling apart in the pot. The turmeric and ginger tucked into the dough add a subtle warmth that plays off the crispy, sage-infused coconut oil sauce in the most satisfying way. Searing the boiled gnocchi in a hot skillet until the undersides turn golden is the move that takes this from good to genuinely restaurant-worthy — that contrast of crisp exterior and soft, pillowy center is everything. A splash of lemon juice and a little reserved pasta water bring the whole sauce together into something glossy and bright, coating every ridge and curve. It's the kind of dish that looks impressive on the plate but follows a clear, logical process from start to finish, so even first-time gnocchi makers can pull it off with confidence.
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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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