Dairy Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply savory, this gnocchi is the kind of dish that makes people forget they're eating something made entirely without butter or cheese. Roasted sweet potatoes bring natural sweetness and a gorgeous amber color to the dough, while cassava flour and arrowroot starch work together to create that tender, bouncy texture gnocchi is known for — no wheat, no dairy, no compromises. A warm hit of ground ginger and turmeric woven into the dough gives every bite a subtle, earthy depth that pairs beautifully with the crispy sage and garlic finish. The sauce is pure simplicity: refined coconut oil infused with fragrant sage leaves and thin slices of garlic, brightened at the end with a squeeze of fresh lemon juice. Searing the boiled gnocchi in that same skillet until the undersides turn golden and crisp is the step that takes this from good to genuinely restaurant-worthy. A splash of reserved pasta water pulls everything into a glossy, cohesive coating that clings to every ridge. It's the kind of weeknight dinner that feels like a special occasion without requiring anything you can't find at a well-stocked grocery store.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!