Macadamia Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from roasted sweet potato and cassava flour — this dish is the kind of comfort food that feels indulgent but comes together with a surprisingly clean ingredient list. The sweet potatoes get roasted until their skins wrinkle and pull away, concentrating their natural sweetness before being mashed into a soft, warmly spiced dough with hints of ginger and turmeric. Cassava flour and arrowroot starch do the heavy lifting in place of traditional wheat flour, giving each dumpling a tender bite that holds up beautifully when seared in the pan. That pan step is where the magic really happens — the gnocchi go from boiled and soft to crisp-bottomed and golden, then get tossed in a fragrant sage and garlic coconut oil that clings to every ridge. A squeeze of fresh lemon juice at the end cuts through the richness and pulls the whole sauce together into something glossy and bright. This is the kind of recipe that looks impressive on the plate but follows a straightforward process, making it just as suited to a weeknight dinner as it is to feeding guests.
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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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