Hazelnut Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply savory, this gnocchi is the kind of dish that makes you forget you ever needed a traditional potato-and-flour base. Roasted sweet potatoes bring natural sweetness and a gorgeous amber color, while cassava flour and arrowroot starch give the dough just enough structure to hold together without turning dense or gummy. A warm hint of ginger and turmeric runs through every bite, making the whole thing feel a little more interesting than your average pasta night. The sauce is where things really shine — crispy sage leaves, golden garlic, and lemon juice all come together in fragrant coconut oil for something that tastes genuinely restaurant-worthy. Because every component here is built from whole, straightforward ingredients, you never have to second-guess what's in it or worry about hidden tree nut oils sneaking in through a store-bought product. The technique of searing the boiled gnocchi in a hot skillet is the move that takes this from good to great, creating that irresistible crisp exterior while keeping the inside soft and tender. Finish with a scatter of fresh parsley and serve immediately — this one does not like to wait.
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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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