Gluten Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and fragrant with crisped sage, this is the kind of pasta dish that makes you forget you ever missed wheat-based gnocchi. The secret is in the combination of cassava flour and arrowroot starch, which together mimic the soft, chewy texture traditional gnocchi is known for — no blends, no gums, no guesswork. Roasting the sweet potatoes first concentrates their natural sweetness and keeps the dough from turning gummy, while letting the mash cool before mixing is the small but crucial step that holds everything together. Once the gnocchi hit a hot skillet in refined coconut oil, they develop a genuinely crispy exterior that store-bought alternatives almost never achieve. The finishing sauce is deceptively simple — garlic, crisp sage leaves, a splash of lemon juice, and a little reserved pasta water to bring it all into a glossy, fragrant coating that clings to every ridge. A scatter of fresh parsley at the end adds a bright pop of color and freshness that makes the whole plate feel restaurant-worthy. This is comfort food that happens to work beautifully for anyone avoiding gluten, but honestly, it's just a great bowl of gnocchi full stop.
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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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