Honey Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from sweet potato and cassava flour is the kind of dish that feels indulgent without relying on any sweeteners whatsoever — no honey, no maple syrup, nothing. The natural sweetness comes entirely from the roasted sweet potatoes themselves, which get deeply caramelized in the oven before being mashed into a soft, workable dough with cassava flour and arrowroot starch. A pinch of turmeric and ginger woven into the dough gives every bite a subtle warmth that pairs beautifully with the sauce. That sauce is where things really shine: refined coconut oil gets infused with crispy sage leaves and golden garlic, then finished with a bright hit of fresh lemon juice that ties everything together. The gnocchi are boiled until they float, then seared in the skillet until the outsides turn genuinely crisp — that contrast of crunchy exterior and tender center is what makes this dish so satisfying. It's a naturally gluten-free, completely sweetener-free dinner that tastes far more luxurious than the ingredient list suggests. Scatter some fresh parsley over the top and serve immediately while the sage oil is still fragrant and glossy.
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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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