Gut Friendly Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and finished in a skillet with crispy sage and fragrant garlic — this is the kind of pasta dish that feels indulgent while actually being built on ingredients your digestive system can get behind. Sweet potato brings natural sweetness and a velvety texture to the dough, while cassava flour and arrowroot starch stand in for traditional wheat flour without sacrificing that satisfying chew. The warm spices — ginger and turmeric — add depth and a subtle earthiness that makes every bite feel intentional, not just functional. Refined coconut oil keeps the sauce dairy-free and light, and a splash of fresh lemon juice at the end brightens the whole pan in a way that feels almost restaurant-worthy. The technique of letting the mash cool before mixing is a small but important step that keeps the dough from getting gummy, so don't skip it. From roasting the sweet potatoes to searing the gnocchi until the edges turn crisp and caramelized, the process is genuinely satisfying to work through. Finish with a scatter of fresh parsley and serve immediately — these are best eaten the moment they hit the plate.
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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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