Emulsifier 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 comfort food that feels indulgent but is built entirely from whole, clean ingredients. Cassava flour and arrowroot starch do the heavy lifting here, binding the dough without any of the additives or stabilizers that sneak into so many packaged pasta alternatives. The result is a soft, tender dumpling with just enough chew, kissed with warm ginger and turmeric in every bite. Once seared in refined coconut oil until crisp on the outside, they get tossed in a fragrant pan sauce of crisped sage leaves, golden garlic, and a bright hit of lemon juice — simple, stunning, and completely free of emulsifiers at every step. It's the kind of recipe that proves you don't need anything artificial to get a sauce that clings beautifully to each piece. Serve it straight from the skillet with a scatter of fresh parsley and watch it disappear fast.
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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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