Fish Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this dish is the kind of cozy, impressive dinner that feels far more complicated than it actually is. The sweet potato flesh gets roasted until deeply tender and caramelized, then mashed smooth and folded with cassava flour and arrowroot starch to create a dough that holds together beautifully without any wheat or dairy in sight. A whisper of ground ginger and turmeric in the dough gives each piece a warm, subtly spiced depth that pairs perfectly with the sauce. That sauce is the real showstopper: refined coconut oil infused with crispy sage leaves, golden garlic, and a bright hit of fresh lemon juice that ties everything together. The gnocchi get seared in the same skillet until their edges are properly crisp and caramelized before being tossed back in to soak up every drop of that fragrant oil. It's completely free from seafood and fish-derived ingredients — no anchovy-spiked sauces, no hidden fish sauce — just clean, plant-based pantry staples doing serious work. Finish with a scatter of fresh parsley and serve immediately while the edges are still crackling.
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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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