MSG Free 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 genuinely surprises people when they find out how clean the ingredient list is. Every component is whole and straightforward: no flavor packets, no seasoning blends with hidden additives, just real food cooked with intention. The turmeric and ginger folded into the dough add a subtle warmth that plays beautifully against the crispy seared exterior you get from that two-step boil-then-pan-fry method. The sage coconut oil sauce comes together in minutes — garlic, fresh sage leaves crisped in refined coconut oil, a splash of lemon juice — and it coats every gnocchi in something that tastes far more luxurious than the effort involved. For anyone navigating sensitivity to processed flavor enhancers, this recipe is genuinely freeing because there is nothing to second-guess on the label of any ingredient here. It's naturally dairy-free and gluten-free too, which makes it an easy crowd-pleaser at the table without any awkward substitutions. Finish with a handful of fresh parsley and serve immediately while the edges are still crisp — this one does not wait.
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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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