Lupin Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
These pillowy dumplings are built entirely from roasted sweet potato, cassava flour, and arrowroot starch — a combination that delivers a tender, slightly chewy bite without a trace of legume-based flour anywhere in the mix. Lupin flour has quietly crept into a surprising number of pasta and gnocchi products, so making your own from scratch is genuinely the safest and most satisfying route. The sweet potato gets roasted until the skins wrinkle and pull away, concentrating its natural sweetness and giving the dough a gorgeous golden hue before a whisper of ginger and turmeric deepen the flavor even further. Once boiled and then pan-seared in coconut oil, each piece develops a crisp, caramelized exterior that contrasts beautifully with the soft center. The finishing sauce is where things get truly special — garlic and fresh sage leaves crisped in refined coconut oil, brightened at the last second with a squeeze of lemon juice, coating every gnocchi in something fragrant and deeply savory. It looks and tastes like a restaurant dish, but every single ingredient is straightforward and easy to source. Scatter over a little fresh parsley and serve immediately while the edges are still crackling.
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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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