Low Iodine Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potatoes and cassava flour — this dish is the kind of comfort food that feels indulgent without a single ingredient that raises red flags for anyone managing iodine intake. The dough comes together with cassava flour and arrowroot starch instead of the usual white flour and egg combination, which means no dairy, no eggs, and no iodized salt sneaking in through processed shortcuts. Roasting the sweet potatoes first deepens their natural sweetness and drives off excess moisture, which is the real secret to gnocchi that holds its shape in the pot and crisps up beautifully in the pan. The finishing sauce is simple but stunning — refined coconut oil, thinly sliced garlic, and fresh sage leaves that go crisp and fragrant in under a minute, all brightened at the end with a squeeze of lemon juice. Every component here is whole and unprocessed, so you stay in full control of what goes into the dish. It's the kind of recipe that looks impressive enough for a dinner party but is genuinely approachable once you get the hang of rolling the dough.
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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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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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