Nightshade Free Sweet Potato & Cassava Gnocchi with Sage Coconut Oil
Pillowy, golden-edged gnocchi made without a single nightshade in sight — this dish proves you don't need white potatoes or tomatoes to land something truly satisfying on the dinner table. Sweet potato and cassava flour come together to create a dough that's tender on the inside and crisps up beautifully in the pan, while arrowroot starch keeps everything light and cohesive. The warm notes of ginger and turmeric woven into the dough add a subtle depth that makes each bite feel a little more special than your average pasta night. Avoiding nightshades can feel limiting when it comes to Italian-inspired comfort food, but this recipe sidesteps the usual roadblocks entirely — no tomato sauce, no white potato base, no compromise on flavor. The finishing sauce is where things get really good: refined coconut oil infused with crispy sage leaves, golden garlic, and a bright hit of lemon juice that ties the whole dish together. Tossing the seared gnocchi back into that fragrant, glossy oil with a splash of pasta water creates a sauce that clings to every ridge. It's the kind of weeknight dinner that feels like a weekend treat.
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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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