Mustard Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made from sweet potato and cassava flour is the kind of dish that feels indulgent but comes together with a surprisingly short ingredient list. Roasting the sweet potatoes first concentrates their natural sweetness and drives off excess moisture, which is the real trick to getting a dough that holds its shape without turning gluey. Cassava flour and arrowroot starch do the heavy lifting here, giving each little dumpling a tender bite that rivals any traditional version. The sage coconut oil sauce is where things get truly special — crispy fried sage leaves, golden garlic, and a bright hit of lemon juice come together in minutes and cling to every ridge on the gnocchi. Because every component is made from scratch with whole, straightforward ingredients, there's no need to scan labels or second-guess what's hiding in a store-bought sauce or pre-made pasta. The turmeric and ginger add a subtle warmth that makes the dish feel a little more complex than the effort required. It's the kind of weeknight dinner that looks and tastes like you spent far more time on it than you actually did.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!