Lactose Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and deeply savory, this gnocchi is the kind of dish that makes people ask what restaurant you ordered from. Sweet potatoes are roasted until their skins wrinkle and pull away, then mashed and folded with cassava flour, arrowroot starch, and warm hints of ginger and turmeric — no dairy required at any step. The dough comes together beautifully without butter or cheese, and the natural starchiness of cassava gives each dumpling that satisfying chew you'd expect from a classic gnocchi. After a quick boil, the pieces get seared in refined coconut oil until the undersides turn properly crisp and golden, which is honestly the move that elevates the whole thing. The finishing sauce is simple but stunning: garlic, fresh sage leaves crisped in the remaining coconut oil, a splash of lemon juice, and a little reserved pasta water to bring it all together into something glossy and fragrant. It's a genuinely impressive plate that happens to be completely free of any milk-based ingredients, so there's no swapping or substituting needed — the recipe is built this way from the ground up.
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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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