Gelatin Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and fragrant with crispy sage, this is the kind of dish that makes you forget you're working around any dietary restriction at all. The dough comes together from roasted sweet potato, cassava flour, and arrowroot starch — no eggs, no wheat, and absolutely nothing derived from animal collagen or gelatin-based thickeners hiding in the mix. Letting the mash cool before combining it with the flour is the quiet trick that keeps the texture light rather than gummy, and the arrowroot starch gives each piece just enough structure to hold its shape through boiling and searing. That two-step cooking method — boiling first, then crisping in refined coconut oil — is what delivers those irresistible golden undersides. The finishing sauce is simple but stunning: garlic, crispy sage leaves, a splash of lemon juice, and a little reserved pasta water to bring it all together into something glossy and aromatic. Ground turmeric and ginger woven into the dough add a subtle warmth that plays beautifully against the richness of the coconut oil. It's comfort food that happens to be completely free of gelatin and its derivatives, without a single compromise on flavor or satisfaction.
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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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