Fructose Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and finished in a skillet with crispy sage and fragrant coconut oil, this is the kind of dish that feels indulgent without a single ingredient that will throw off a fructose-sensitive gut. Sweet potato and cassava flour form the base of the dough, with arrowroot starch helping bind everything into a soft, workable ball that holds together beautifully in boiling water. The trick is letting the roasted sweet potato mash cool completely before mixing — that simple step drives off excess steam so the dough stays light rather than gummy or dense. Once the gnocchi float and get a quick sear in the pan, they develop crisp, caramelized undersides that make every bite genuinely satisfying. Refined coconut oil keeps the sauce clean and neutral, while garlic, lemon juice, and those fried sage leaves layer in savory, herby depth without relying on anything high-fructose or processed. A splash of reserved pasta water pulls it all together into a glossy, restaurant-worthy finish. This is comfort food that works with your body, not against it.
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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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