Eggless Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made without a single egg — this dish proves that classic comfort food doesn't need to follow the classic rules. Roasted sweet potatoes bring natural sweetness and a gorgeous amber color, while cassava flour and arrowroot starch work together to create a dough that holds its shape beautifully and cooks up tender every time. A warm hint of ginger and turmeric woven into each dumpling makes the flavor quietly complex in the best way. The finishing move is a sage-infused coconut oil pan sauce — crispy sage leaves, golden garlic, and a bright hit of lemon juice that pulls everything together into something that feels genuinely restaurant-worthy. Searing the gnocchi in the skillet after boiling is the step you don't want to skip; those caramelized, crispy undersides are everything. This is the kind of recipe that looks impressive on the table but rewards you with a surprisingly manageable process from start to finish.
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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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