Cinnamon Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potato and cassava flour — this dish is the kind of cozy, impressive dinner that feels far more complicated than it actually is. The sweet potato gets roasted until the skins wrinkle and pull away, concentrating its natural sweetness before it ever meets the dough, which gives each little dumpling a depth of flavor that's hard to beat. Cassava flour and arrowroot starch keep the texture light and tender while making this completely grain-free, and the dough comes together with just your hands and a floured surface. The real magic happens in the skillet, where the boiled gnocchi get seared in coconut oil until the undersides turn crisp and golden — that contrast of crunchy exterior and soft interior is everything. Crispy sage leaves, gently toasted garlic, and a bright hit of lemon juice round out the sauce into something that feels genuinely restaurant-worthy. A splash of reserved pasta water pulls it all together into a glossy, fragrant coating that clings to every ridge. For anyone navigating warm-spice sensitivities, this recipe is a genuinely satisfying find — it leans on ginger and turmeric for subtle warmth and color without any of the usual suspects hiding in the spice blend. Fresh parsley scattered over the top adds a pop of color and freshness that makes the whole plate look as good as it tastes.
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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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