Citric Acid Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour is the kind of comfort food that feels almost too good to be true — and yet here it is, completely free from the citric acid that hides in so many packaged pastas, sauces, and seasoning blends. Cassava flour and arrowroot starch do the heavy lifting in place of traditional wheat, giving the dough just enough structure to hold together without any of the usual additives. The sweet potatoes are roasted until their skins wrinkle and pull away, which concentrates their natural sweetness and keeps the dough from getting waterlogged. Once the gnocchi hit a hot skillet with refined coconut oil, they develop a genuinely crispy, caramelized crust that makes each bite satisfying in a way that boiled-only gnocchi never quite manages. The finishing sauce is beautifully simple — garlic, crispy sage leaves, a splash of lemon juice, and a little reserved pasta water to bring it all together into something glossy and fragrant. Ground ginger and turmeric woven into the dough add a subtle warmth that plays perfectly against the herby, savory sauce. This is a showstopper dinner that happens to work for a restricted diet, not the other way around.
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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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