Chicken Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish is proof that comfort food doesn't need to rely on the usual suspects. Roasting the sweet potatoes first concentrates their natural sweetness and drives off excess moisture, which is the quiet secret behind a dough that actually holds together and crisps beautifully in the pan. The warm notes of ginger and turmeric woven into the dough give every bite a subtle depth that plain potato gnocchi simply can't match. Once seared in refined coconut oil until the undersides turn properly golden, the gnocchi get tossed with crispy sage leaves, softened garlic, and a bright hit of lemon juice that cuts right through the richness. It's the kind of sauce that looks and tastes far more involved than a single skillet and a few pantry staples would suggest. Everything on the ingredient list is naturally free from poultry in any form, so there's no label-scanning or substitution stress — just straightforward, satisfying cooking. 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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