Legume Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made entirely from sweet potato, cassava flour, and arrowroot starch — this dish proves you don't need a single legume to pull off something deeply satisfying and restaurant-worthy at home. The sweet potatoes get roasted until their skins wrinkle and pull away, concentrating their natural sweetness before the dough even comes together. A touch of ground ginger and turmeric woven into the dough gives each little dumpling a warm, subtly spiced depth that plays beautifully against the crispy seared exterior. The real magic happens in the skillet: refined coconut oil, thinly sliced garlic, and fresh sage leaves come together into a fragrant, glossy sauce that clings to every ridge. A splash of lemon juice and a little reserved pasta water at the end keeps everything light and bright rather than heavy. It's the kind of weeknight dinner that looks like you spent all afternoon on it — and the fact that it sidesteps every common legume-based ingredient without any compromise in texture or flavor makes it genuinely exciting to cook.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!