High Fructose Corn Syrup Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from whole-food ingredients — this dish is the kind of comfort food that feels indulgent without a single processed shortcut in sight. Sweet potatoes are roasted until their natural sugars concentrate and their skins wrinkle, then mashed and folded together with cassava flour, arrowroot starch, and warm spices like ginger and turmeric for a dough that's earthy, subtly sweet, and deeply satisfying. Because every ingredient here is straightforward and unprocessed, there's no need to scrutinize labels for hidden sweeteners or corn-derived additives that sneak into so many packaged pasta alternatives. The gnocchi get boiled until they float, then seared in refined coconut oil until the outsides turn crisp and caramelized — that contrast of textures is genuinely hard to stop eating. A quick sage and garlic finish in the same skillet pulls everything together with fragrant, savory depth, brightened at the end with a splash of fresh lemon juice. It's a dinner that looks and tastes like something from a nice restaurant, built entirely from ingredients you can feel good about.
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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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