Mushroom 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 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, workable dough with cassava flour and arrowroot starch. A pinch of turmeric and ground ginger woven into the dough adds warmth and a gorgeous golden hue without overpowering the delicate flavor. Once boiled and pan-seared in refined coconut oil, each piece develops a crisp, caramelized crust that gives way to a tender, melt-in-your-mouth center. The finishing sauce is where things get truly special — garlic and fresh sage leaves bloom in coconut oil until fragrant and crisp, then a splash of lemon juice and a little reserved pasta water pull everything into a glossy, aromatic coating. Since every component here is naturally free from fungi and fungal-derived ingredients, there's no need to scrutinize labels or swap anything out. This is a dinner-party-worthy plate that happens to be completely approachable for a weeknight cook.
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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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