Mediterranean Diet Friendly Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged, and fragrant with crispy sage, this gnocchi is the kind of dish that makes people ask for the recipe before they've even finished their first bite. Roasted sweet potatoes give the dough a naturally sweet, earthy depth, while cassava flour and arrowroot starch bind everything together into a soft, workable dough that rolls and cuts beautifully. The turmeric and ginger are subtle but smart additions — they warm the flavor without overpowering the sweet potato's natural richness. What really sets this dish apart is the finishing step: searing the boiled gnocchi in coconut oil until the undersides turn crisp and golden, then tossing everything in a sage-and-garlic-infused pan sauce brightened with fresh lemon juice. It hits that satisfying balance of light and indulgent that makes plant-forward cooking genuinely exciting. A scatter of fresh parsley at the end keeps things vibrant and fresh. This is the kind of weeknight dinner that feels like a special occasion without requiring one.
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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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